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Zucchini Risotto

Saturday, September 5th
11:00 AM - 12:30 PM Pacific Time

Join Gaia from Florence to learn how to make her signature seasonal dish, a creamy zucchini risotto! A bright and simple recipe perfect for making the most of the seasons fresh vegetables.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Zucchini Risotto
Serves 2-3

• 180 grams (0.8 cups) Risotto rice (Carnaroli, Arobio, or Roma varieties)

• 3 Zucchini

• 100 grams (1/2 cup) smoked pancetta (skip for vegetarian option)

• 50 grams (1/4 cup) cream cheese

• 3 tablespoons butter

• 1 bunch fresh parsley

• 2 celery stalks

• 2 onions

• 2 carrots

• Half a glass of white wine

• Extra Virgin Olive Oil

• Salt and pepper to taste

Equipment

• 1 colander

• 1 grater with large holes

• 1 peeler

• 1 deep saute pan

• 1 small frying pan

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Cook zucchini.

3. Make risotto.

4. Prepare garnishes for risotto.

5. Assemble risotto.

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Check out more classes with Gaia in Tuscany!

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