Roasted Red Pepper Risotto

Okay, I am officially obsessed with risotto. I don't understand why it ever seemed like it was difficult to make?

Ingredients (makes 4-6 servings):
1-2 tsps olive oil
1 onion, chopped
4 cloves garlic, diced finely, or minced
1/2 tbsp Italian seasoning
2 roasted red peppers, chopped
1/4 cup tomato paste
1 tblsp olive oil
2 cups of small grain rice
6-8 cups vegetable stock (slightly warmed, and kept warm on the stove during the process)
1 tblsp balsamic vinegar
salt and pepper to taste
1/2 cup nutritional yeast

1) Saute onion in the oil until translucent. Add garlic and saute for 1 minute (stirring constantly so that the garlic does not burn). Add Italian seasoning and stir to combine (saute for about 1 minute to bring the flavors out of the dried herb). Set aside.
2) In a large pot, heat oil. Add rice and stir consistently for about 4 minutes until a little bit of color comes on to the rice. Add red peppers and tomato paste, stir. Add in onion mixture that was set aside, stir. Add vegetable stock 1/2 cup at a time, and stir over low/ medium heat until the rice slowly absorbs the liquid. Keep adding liquid and stirring until all vegetable stock is used. During the last 1/2 cup, add the balsamic vinegar. Stir to combine. Add salt and pepper to taste, stir. Finish with nutritional yeast until creamy and delicious. Enjoy!