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

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up.

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.