Preheat your oven to 275°F (135°C). In a baking dish, combine halved cherry tomatoes, minced garlic, and fresh thyme. Drizzle generously with olive oil and season with salt and red pepper flakes. Bake for 1.5 to 2 hours until soft and fragrant.

In a large skillet, melt butter over medium heat. Sauté finely chopped shallots and minced garlic for about 5 minutes until translucent. Add Arborio rice, toast for 2 minutes while stirring, then deglaze with white wine.

Gradually add warmed vegetable stock, about ½ cup at a time, stirring constantly until mostly absorbed. Repeat until the rice is creamy and just al dente, about 18 to 20 minutes.

Reduce heat to low and stir in crumbled goat cheese until melted and creamy. Adjust seasoning as needed.

Spoon the risotto into bowls, top with cherry tomato confit, olive oil, and fresh basil leaves. Serve warm.