Effortless Fig Tomato Risotto (Print Version)

# Ingredients:

01 - Goat cheese as much as you want.
02 - 2 tablespoons of parsley.
03 - 4 tablespoons grated parmesan.
04 - 4-6 fresh figs.
05 - 750 ml vegetable broth.
06 - White wine, splash.
07 - 1 tablespoon butter.
08 - 250 g risotto rice.
09 - 4-5 chewy sun-dried tomatoes.
10 - 1 garlic clove.
11 - 2 shallots.
12 - 1 teaspoon thyme.
13 - 1 teaspoon honey.
14 - 2 tablespoons olive oil.
15 - 250 g cherry tomatoes.

# Instructions:

01 - Finish with parsley and pop on some goat cheese if that's your thing. Dish it out.
02 - Slice up the figs and mix them in. Toss in parmesan too. Give it five minutes to chill before you eat.
03 - Add hot broth a little at a time, always stirring. After 15 minutes, toss in those roasted tomatoes from the oven.
04 - Cook shallots, garlic, and sun-dried tomatoes for a bit. Add rice and stir until it's shiny, pour in wine to deglaze.
05 - Chop garlic and shallots small. Slice up dried tomatoes. Warm up your stock.
06 - Cut the cherry tomatoes in half. Mix with oil, honey, and thyme and roast them for 25 minutes at 200°C.

# Notes:

01 - The rice should have a bit of bite left.
02 - Keep stirring the whole time.
03 - Great late summer meal, especially when figs are good.

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