A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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Asparagus Risotto

Wednesday, April 21st
2:00 AM - 3:30 AM Pacific Time |
11:00 AM - 12:30 PM Central European Time

Join Gaia from Florence to learn how to make a creamy asparagus risotto! A bright and simple dish perfect for making the most of the season’s 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.

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Asparagus Risotto
Serves 2-3

Stock (for both versions of risotto)

• 1 bunch fresh parsley

• 1-2 celery stalks

• 1 yellow or white onion, peeled

• 2 carrots

Classic Risotto

• 180 grams (about 1 cup) risotto rice (Carnaroli or Aroborio)

• 400-500 grams (15 ounces) green asparagus

• 1 yellow or white onion, peeled

• 1 glass (4 ounces) of white wine (plus one more to enjoy while cooking!)

• 50-55 grams (3-4 tablespoons) extra virgin olive oil

• 30 grams (2 tablespoons or more) grated Parmesan cheese

• 50-55 grams (3-4 tablespoons) butter

• Salt

• Black pepper

• optional: sweet paprika

Risotto - VEGAN VERSION (during class Gaia will make the classic risotto, but will explain the steps needed for this version)

• 180 grams (about 1 cup) risotto rice (Carnaroli or Aroborio)

• 400-500 grams (15 ounces) green asparagus

• 1 glass (4 ounces) of white wine (plus one more to enjoy while cooking!)

• 65 grams (5-6 tablespoons) extra virgin olive oil

• 200g (1 cup) cannellini beans

• Salt

• Black pepper

• optional: sweet paprika, vegan cream cheese, or margarine
  

Equipment

• Hand blender or food processor

• 1 colander

• 1 large pot for stock

• 1 pot for asparagus

• 1 small frying pan

• 1 large pan for risotto

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Cook asparagus.

3. Make risotto.

4. Make garnishes for risotto.

5. Assemble final asparagus risotto!

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