Creating Spicy Red Risotto Vegan can be an enjoyable experience if you follow these simple steps:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm while you cook the risotto.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add Garlic and Peppers: Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes until softened.
4. Toast the Rice: Add the Arborio rice to the skillet and stir well to coat with the oil and vegetables. Toast the rice for about 2 minutes, stirring continuously.
5. Incorporate Tomatoes: Pour in the can of diced tomatoes along with their juices. Stir to combine, allowing the mixture to simmer for 2-3 minutes.
6. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more.
7. Season: After about 15 minutes of cooking, add the chili flakes and smoked paprika. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes in total.
8. Finish with Nutritional Yeast: Once the rice is cooked to your liking, stir in the nutritional yeast, if using, for added creaminess and flavor.
9. Adjust Seasoning: Taste and season with salt and pepper as needed. Remove from heat.
10. Garnish: Serve the risotto hot, garnished with fresh basil or parsley for a pop of color.

These steps will guide you in creating this incredible Spicy Red Risotto Vegan effortlessly.