Make the vegetable broth: In a pot, add water, the carrot, celery stalk, and one onion. Bring to a boil and simmer for about 30 minutes.

Meanwhile, in a skillet, heat some olive oil and add one chopped onion. Sauté until softened, then add the diced smoked pancetta. Season with salt, black pepper, and ground ginger. Cook for a few minutes until the pancetta is browned.

Pour in the red wine and let it evaporate. Add the red bell peppers, season with salt and black pepper, and cook for about 10 minutes.

After this time, remove some of the peppers and blend them until smooth to make a creamy sauce. Set aside.

In another skillet, heat some olive oil and add the finely chopped remaining onion. Sauté until softened, then add the rice. Toast the rice for a few minutes, then pour in the wine.

Let the wine evaporate, then add the rice to the skillet with the pancetta and peppers. Add a ladle of vegetable broth and start cooking the risotto.

Continue cooking the rice, adding more vegetable broth as needed until the rice is done.

When the risotto is ready, turn off the heat, remove from the stove, and stir in the butter, grated Parmesan cheese, and a drizzle of extra virgin olive oil.

Let the risotto rest for a moment, then plate and serve.