In a medium skillet over medium heat, heat oil and add shallot. Saute until just tender. Add rice to skillet and stir 1-2 minutes until rice is lightly toasted. Add garlic and saute 1 additional minute until fragrant.
Reduce heat to medium-low and begin adding warm chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir in pesto, cherry tomatoes, and Parmesan cheese. Season risotto with salt and pepper to taste.