This colourful and nourishing risotto recipe from renowned Gaggenau Chef Sarah Gardiner makes the most of seasonal summer vegetables. With sweet cherry tomatoes, crisp asparagus, and peppery rocket, it’s a simple yet flavourful dish that works just as well for weeknight dinners as it does for casual entertaining.

Cooking Time: 25–30 minutes
Preparation Time: 20 minutes
Servings: 4–6 portions

Ingredients 

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1–2 garlic cloves, chopped
• 1 red pepper, seeded and cut into small cubes
• 1 bunch asparagus, tips cut off and stems sliced into thin rounds
• 350g risotto rice
• 150ml white wine
• About 900ml hot vegetable stock
• 350g cherry tomatoes, halved
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 50g rocket, roughly chopped
• Salt & freshly ground black pepper
• 50g parmesan cheese, shaved

Method

• Sauté the vegetables – Heat the olive oil in a deep nonstick frying pan. Add the onion, garlic, red pepper, and asparagus rounds. Sauté until softened but not browned.
• Add the rice – Stir in the risotto rice until all the grains are glossy and well-coated.
• Deglaze and simmer – Pour in the white wine, then gradually add the hot vegetable stock, stirring occasionally. Cook for about 20 minutes until the rice is creamy and just tender.
• Finish the risotto – When nearly cooked, stir in the cherry tomatoes, honey, balsamic vinegar, and rocket. Season generously with salt and freshly ground black pepper.
• Serve – Dish up immediately, topped with parmesan shavings.

Enjoy!

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