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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Vegan Zucchini Risotto

Monday, February 8th
3:30 AM - 5:00 AM PST / 12:30 - 2:00 PM CET

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

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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

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 2 whole onions, peeled

• 2 whole carrots

Risotto

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

• 3 zucchini, washed

• 200g (1 cup) canned cannellini beans

• Half a glass of white wine

• 70 g (5 tbsp) extra virgin olive oil

• Salt and pepper to taste

• Optional:

  • 10 g (2/3 tbsp) margarine

  • 55 g (1/4 cup) parmesan vegan cheese

  • some yeast flakes

Equipment

• 1 blender (immersion/hand preferred, but also a normal blender or food processor will work)

• 1 colander

• 1 grater with large holes

• 1 peeler

• 2 pots for the stock

• 1 deep saute pan

• 1 small frying pan

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Cook zucchini.

3. Make risotto.

4. Blend the vegan cream cheese.

5. Prepare garnishes for risotto.

6. Assemble risotto.

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