W-FA603 Asparagus & Mushroom Risotto (cauliflower rice) with Chef Rita

A creamy crowd-pleaser featuring baby portobello mushrooms, asparagus and other surprises that make this rich and satisfying – and all plant-based.

All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. 

*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.

Date & Time:

Instructor