Featured Recipe: Summer Risotto with Zucchini Salad
Get the gang together and share a fun evening with your virtual host Chef Julia LeRoy, a seasonal and healthy cooking expert.
In this class we will be focusing on how to make a vegetable forward dinner that is delicious, filling and nutritious.
Once you are registered a zoom link and full instructions will be sent via email.
Meal kits are available for pickup in the Atlanta area.
Please RSVP by Saturday, July 1st.
Equipment Needed:
1 laptop
Cutting board
Chef's knife
Pairing knife
Paper towels
Saucepan for heating up stock
Saucepan for boiling green beans
Saucepan for cooking risotto (1 to 2 quart)
Small sauté pan for toasting pine nuts
Kitchen spoon
Kitchen spatula
Tongs
Measuring spoons
Mixing bowl
Serving platter
Ingredients Needed For 2 Portions:
Summer Risotto:
1 quart stock (chicken or vegetable)
1/4 cup olive oil
2 cloves garlic
1 small yellow onion
3/4 cup arborio rice
Sea salt to taste
Freshly cracked black pepper to taste
1/2 cup dry white wine
1/4 cup heavy cream (optional)
1 wedge parmesano-reggiano or 1/2 cup nutritional yeast
Salad:
1 medium sized zucchini or squash
1 cup sugar snap or green beans
1 cup cherry or grape tomatoes
1 small to medium carrot
1/2 cup yellow onion, or shallot, or green onions
1/4 cup fresh herbs such as parsley, basil, carrot tops
Sea salt to taste
Freshly cracked black pepper to taste
Dressing:
1 tbsp pine nuts
1 clove garlic
1 lemon
1/2 cup extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
