Spring is in the air and Chef Kelcy is excited to share one of her easy go-to spring recipes, risotto! Featuring roasted asparagus and mushrooms with surprisingly fresh hints of lemon, this workshop is sure to help you demystify the risotto-making process (hint, it's all in the wrist) so you can make this delicious and versatile gluten-free dinner at home.

Chef Kelcy is a Lowell-based chef and educator with a focus on eating with the seasons and supporting her local community through private cooking classes and dinner parties. She is also the Farm Chef at Wright-Locke Farm in Winchester, MA where she runs a variety of educational programming for people of all ages and creates delicious farm-to-table food experiences.