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

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.

3. Add Rice: Add the arborio rice to the skillet. Stir well to coat the rice with the oil and cook for 2-3 minutes, allowing it to toast slightly.

4. Incorporate Tomatoes: Stir in the can of diced tomatoes, tomato paste, smoked paprika, and red pepper flakes. Mix well to combine.

5. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

6. Mix in Bell Pepper: Once the rice is cooked, gently fold in the diced roasted red pepper. Season with salt and pepper to taste.

7. Finish Cooking: If the risotto is too thick, add a little more broth to reach your desired consistency.

8. Serve: Remove from heat and let it sit for a few minutes. Garnish with fresh basil leaves and a sprinkle of nutritional yeast if desired.