Heat olive oil in a heavy pan.

Sauté finely chopped shallots for 4 minutes until softened.

Add halved, deseeded, and sliced red peppers and fresh thyme to the pan.

Cook for another 3 minutes, stirring occasionally.

Add arborio rice to the pan and stir well to coat all the grains with oil and vegetables.

Season with salt and pepper to taste.

In a separate pan, pour white wine into vegetable stock and bring to a simmer.

Ladle the simmering stock, little by little, into the rice, stirring constantly to allow the rice to absorb the liquid.

Continue adding stock and stirring until the rice is tender with a slight bite (al dente).

Add crumbled gorgonzola cheese to the risotto and stir until heated through and just starting to melt.

Season to taste with salt and pepper, if needed.

Serve immediately and enjoy!