Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the risoni pasta; cook and stir until the risoni has lightly browned, 3 to 4 minutes. Stir in the onion and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to medium-low and cover; simmer until the risoni is tender yet still a little firm to the bite, 12 to 14 minutes.
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic and remaining olive oil.
Spoon the cooked risoni into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.