Roasted Corn and Tomato Risotto

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Roasted corn and cherry tomatoes give tons of flavor to this easy, gluten free and vegetarian summer tomato risotto recipe!

Roasted Tomato and Corn Risotto

One of my new favorite things is my “Farmers Market Recipe of the Week”, while I’ve always been a big fan of the Farmers Market, I usually just pick up ingredients I need for already planned recipes.

Lately, I always try to pick up a couple of “random” items then turn them into a new recipe for the blog. This helps me think outside of the box and come up with something that’s fresh, local & seasonal!

The Farmers Market Beet and Burrata Tart was my first go at the “Farmers Market Recipe of the Week” and it was a huge hit (with me and on the blog!)

Roasted Corn & Tomato Risotto

One of my favorite, more recent, discoveries at the Little Italy Farmers Market is The Cheese Store of San Diego. I’ve been visiting them for a couple of months now and they always have something new for me to experiment with!

A couple of weeks back Marci, from The Cheese Store, gave me a gouda cheese that she said would melt really well into a dish.

Roasted Corn and Tomato Risotto

I came home and began to brainstorm what I would melt this delicious gouda into. While grilled cheese & pasta seemed like obvious choices, I also had a bag full of cherry tomatoes (I can never resist buying way too many cherry tomatoes at the market each week, they’re so pretty & so yummy!) and a few ears of corn left from 4th of July that needed to be put to good use!

That’s when the idea came to me, roast the tomatoes and corn together, then toss them in a creamy risotto with melted gouda cheese, YUM!

Roasted Tomato Risotto

I surveyed my friends on Facebook, about this and a few other recipes, and they said they definitely wanted to see this recipe on the blog, so Facebook friends, this one is for you!

I often ask for my friends and fans on Facebook to give me their feedback, if you want to put your two cents in come on over and join the party!

Roasted Corn & Tomato Risotto Ingredients

Roasted Corn and Tomato Risotto Ingredients

  • 4 cups cherry tomatoes
  • 4 ears corn (kernels removed)
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 cups chicken or vegetable broth
  • 1 tbsp butter
  • 1 cup onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 cup arborio rice
  • ½ cup gouda cheese (shredded)

Roasted Corn and Tomato Risotto Instructions

Preheat the oven to 400°F.  Place the tomatoes and corn on a baking sheet, covered with foil, bent into a basket shape.  Drizzle with the olive oil, then sprinkle the salt and pepper over the top.

Roasted Corn & Tomato Risotto Recipe

Place in the oven and roast for 20-25 minutes.

In the meantime, bring the broth to a boil in a medium saucepan.

Place a separate large pan on the stove over medium heat and add the butter.

Once the butter is melted, add the onions. Saute until translucent, then add the garlic. Saute 1-2 minutes, then add the risotto.

Mushroom Risotto Recipe

Cook the rice for 2-3 minutes, then begin adding the boiling broth to the rice 1 cup at a time.

Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.

By this time the tomatoes and corn should be roasted.

Roasted Corn & Tomato Risotto Recipe

Add them to the risotto. Toss well then top with the gouda cheese. Allow the cheesiness to melt in. Transfer to a large bowl and serve.

Roasted Corn and Tomato Risotto

I love the crisp corn with the sweet, juicy tomatoes, paired with the creamy, cheesy, gouda risotto, it really is a winning combination y’all!

Roasted Tomato and Gouda Risotto

Yes, I just said y’all! You can take the girl out of Oklahoma, but you can’t take the Oklahoma out of the girl! 😉

Roasted Tomato and Corn Risotto

Head down to your local Farmers Market this week and whip up this scrumptious new dish!

Roasted Tomato Risotto

Roasted Tomato and Corn Risotto
5 from 1 vote
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Roasted Corn and Tomato Risotto

Roasted corn and cherry tomatoes give tons of flavor to this easy, gluten free and vegetarian summer tomato risotto recipe!

Course Main Course, Side Dish
Cuisine Italian
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 478 kcal
Author Whitney Bond

Ingredients

  • 4 cups cherry tomatoes
  • 4 ears corn kernels removed
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 cups vegetable broth or chicken broth
  • 1 tbsp butter
  • 1 cup onion finely chopped
  • 4 cloves garlic minced
  • 1 cup arborio rice
  • ½ cup gouda cheese shredded

Instructions

  1. Preheat the oven to 400°F.

  2. Place the tomatoes and corn on a baking sheet, covered with foil, bent into a basket shape.
  3. Drizzle with the olive oil, then sprinkle the salt and pepper over the top.
  4. Place in the oven and roast for 20-25 minutes.
  5. In the meantime, bring the broth to a boil in a medium saucepan.
  6. Place a separate large pan on the stove over medium heat and add the butter.
  7. Once the butter is melted, add the onions.
  8. Sauté until translucent, then add the garlic.
  9. Sauté 1-2 minutes, then add the risotto.
  10. Cook the rice for 2-3 minutes, then begin adding the boiling broth to the rice 1 cup at a time.
  11. Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.
  12. Add the roasted tomatoes and corn to the risotto.
  13. Toss well then top with the gouda cheese.
  14. Allow the cheesiness to melt in.
  15. Transfer to a large bowl and serve.