Cooking Vegetarian Autumn Risotto and Roasted Pears
Description
Cooking Vegetarian Autumn Risotto and Roasted Pears
Tuesday, November 17, 2026 | 16:00–18:30
Audience: 18+
Menu: Roasted pear and arugula salad with goat cheese; wild mushroom and pumpkin risotto with vegetarian hard cheese; apple-cranberry crumble.
Cook an elegant meat-free autumn meal. Roast pears for an arugula and goat cheese salad, build a creamy mushroom-pumpkin risotto with vegetable stock, and bake apple-cranberry crumble. Learn how to develop savory depth and finish risotto at the right texture. This vegetarian menu contains dairy and gluten.
What this class looks like
Group Size
2 hours
Duration
18+
Class Level
We Provide
Equipment and ingredients
Any dietary restrictions
- Vegetarian friendly
- Gluten free
- Dairy free
- Egg free
- Vegan friendly
- Nut free
- Kosher friendly
- Fish free
- Shellfish free