Late Summer Risotto With Roasted Tomatoes, Corn And Figs Recipe

Ingredients For Late Summer Risotto With Roasted Tomatoes, Corn And Figs Recipe

• 2 pint Cherry tomatoes, i used an heirloom variety, sliced
• 2 tablespoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.5 teaspoon Fresh thyme
• 1 tablespoon Unsalted butter
• 1.5 cup Arborio rice
• 3 Garlic cloves, minced
• 1 cup Dry white wine
• 4 cup Low sodium chicken stock, warmed
• 0.33000000000000007 cup Freshly grated parmesan cheese, plus more for topping
• 2 Ears sweet corn, kernels cut from the cob
• 1 pint Figs, sliced or quartered
• 3 tablespoon Freshly snipped chives