Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.

Sprinkle in the paprika and dried thyme, and season with salt and black pepper.

Begin adding the vegetable stock gradually, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is tender and creamy. This should take around 18-20 minutes.

Stir in the diced roasted red peppers and cook for an additional 2-3 minutes until they are heated through.

Remove the pan from the heat, and stir in the grated Parmesan cheese until it’s melted and the risotto is creamy.

Serve the Roasted Red Pepper Risotto hot, garnished with fresh basil leaves.