Follow these simple steps to create your Spicy Red Risotto Vegan:

1. Heat the Broth: In a saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, red pepper flakes, smoked paprika, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
4. Toast the Rice: Add the Arborio rice to the skillet. Stir well to coat the rice with the oil and spices. Toast for about 2 minutes until slightly translucent.
5. Incorporate the Tomatoes: Pour in the crushed tomatoes and stir to combine. Let it simmer for 2-3 minutes.
6. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and wait until most of the liquid is absorbed before adding more broth.
7. Continue Cooking: Repeat the process, adding broth until the rice is creamy and al dente, about 18-20 minutes.
8. Season to Taste: Once the risotto reaches the desired consistency, season with salt and pepper. If desired, stir in nutritional yeast for a cheesy flavor.
9. Finish with Fresh Herbs: Remove from heat, and fold in fresh basil for an aromatic finish.
10. Serve Warm: Transfer the risotto to serving bowls and garnish with additional basil or a sprinkle of red pepper flakes if desired.