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Roasted Tomato & Goat Cheese Risotto

4.75 from 4 votes
Servings 4 -6


  • 12 medium tomatoes
  • 2 cups chicken broth
  • water
  • 1/4 cup onion minced
  • 2 cups risotto rice such as arborio or carnaroli
  • 1 cup white wine
  • 2 tsp salt
  • 2/3 cup frozen corn
  • 1/2 cup parmesan cheese grated
  • 1/2 lb green chile goat cheese OR regular goat cheese cubed
  • 1 tablespoon thyme minced


  • Cut the tomatoes into halves and roast at 375F on a foil-wrapped baking sheet until soft (about 20-25 minutes). Reserve the run-off liquid.
  • Peel the roasted tomatoes and place in a small amount of olive oil while finishing the risotto. NOTE: These can be made a day ahead and kept in the fridge.
  • To make the risotto, set aside 4 roasted tomatoes and the tomato oil, then blend the rest in a food processor until a pulp is formed (about 1-2 minutes).
  • Next, pour the oil off the reserved tomatoes into a pot and heat over medium heat. Meanwhile, heat chicken broth and 2 cups water in two separate pots.
  • Add the onions and sauté until soft, but not brown (about 3-5 minutes).
  • Add the rice and stir until lightly golden (about 2 minutes).
  • Add the white wine, tomato pulp and salt. Stir until the liquid is almost completely absorbed (about 3 minutes).
  • Add about 1/4-1/2 cup chicken broth at a time, stirring frequently, until liquid is absorbed. Repeat until the chicken broth is used up.
  • Once the chicken broth is used up, switch to the hot water. Check the rice after every liquid addition is absorbed.
  • Once the rice is almost ready, add the corn. Continue to cook until rice is cooked to desired level.
  • Once the rice is creamy, starchy and cooked through, remove from the heat and add the goat cheese and stir until melted and creamy.
  • Split into individual bowls and top with the reserved tomatoes, parmesan cheese and thyme.
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