This creamy goat cheese risotto is topped with super flavorful cherry garlic and tomato confit! It's the perfect summer lunch time meal or side-dish that requires minimal effort!
Add the cherry tomatoes, garlic cloves, and fresh thyme to a large baking dish. Pour the olive oil over the tomatoes until it almost covers them (you might need more than 2 cups based on the size of your dish). Sprinkle with salt and red pepper flakes and mix gently to combine.
Bake at 275°F for 1 ½ to 2 hours or until the tomatoes and garlic are soft and fragrant.
Remove from the oven and let cool to room temperature.
Store in an airtight container in the fridge for 1-2 weeks. The leftover oil is super flavorful and can be use in cooking, salad dressing, etc!
Risotto
In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the goat cheese until melted and fully combined.
Garnish the goat cheese risotto with the cherry tomato confit, a drizzle of the olive oil, and fresh basil!
Notes
Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.