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.
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.
Sauté until translucent, then add the garlic.
Sauté 1-2 minutes, then add the risotto.
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.