Place the stock cubes in a large bowl with 900ml of boiling water and mix until well dissolved.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped garlic, onion and a pinch of salt, mix well and cook for 5-10 minutes until soft.
Once the onion has become soft, stir through the risotto rice and paprika, and cook for 2 minutes before adding a quarter of the hot vegetable stock. Mix well and leave to simmer for 30 minutes, stirring constantly and topping it up with a quarter of the stock every time the risotto rice looks like it has absorbed most of the water.
While the risotto rice simmers, place all of the paste ingredients into a blender. Blend until smooth, adding a dash of water to create a red paste.
Once the risotto rice feels soft and has absorbed all of the water, stir through the red pepper paste and Parmesan (or nutritional yeast).
Cook for 5-10 minutes until everything is piping hot and cooked through.