Tomato Red Pepper Risotto

Creamy goat cheese paired with the smokey roasted tomatoes and peppers makes for a luxurious, savory dinner.

Tomato & Red Pepper Risotto
1 Hour 30 Minutes

Total Time




Skill Level


Oven Temperature


  • 5 Roma tomatoes, quartered
  • 2 red peppers
  • 2 cloves garlic, minced
  • Salt and pepper
  • Splash of cream
  • 1/4 cup parsley, chopped
  • 2 T. butter
  • 1 small yellow onion
  • 1 T garlic, minced
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine (pinot grigio is a great choice)
  • 4 cups vegetable stock
  • 1/2 cup parmesan
  • Goat cheese


  1. Remove stems and seeds from red peppers. Quarter the tomatoes. Place peppers, tomatoes, garlic, salt and pepper on baking sheet. Bake for 30 minutes at 400º.
  2. When peppers and tomatoes are done roasting, place into the food processor with a splash of cream and parsley. Pulse until the mixture almost seems like a paste.
  3. In a saucepan, heat stock on low. You will keep this heating during the rest of the process.
  4. In a large stockpot, melt two tablespoons of butter.
  5. Add onion and cook until translucent, about 5–7 minutes.
  6. Add garlic and cook until fragrant.
  7. Add rice and toast for one minute.
  8. Add white wine, when the wine is almost absorbed, but there is still a little bit of moisture remaining, add the sauce mixture. When the mixture juices are absorbed, add 1 cup of the stock.
  9. When the stock is almost absorbed, but there is still a little bit of moisture remaining, add 1 cup of stock. Continue this process 1 cup at a time until the rice is soft and tender.
  10. Add parmesan and stir until melted.
  11. Serve with crumbled goat cheese and parsley.