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Place roasted garlic, roasted peppers, and ¼ cup of chicken stock in a blender and blend until smooth.
In a medium saucepan over medium-low heat, bring 4 cups chicken stock to a simmer. Lower the heat to low so the stock stays hot while you cook the risotto.
In a large, heavy-duty saucepan, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. When the butter has melted, add 1 medium chopped shallot or onion . Sauté until slightly translucent, 2 to 3 minutes.
Add 1 ½ cups Arborio rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté until there is a slightly nutty aroma, about 1 minute. Don't brown the rice.
Add blended peppers and garlic and cook until they begin to thicken.
Add a ladle of hot chicken stock to the rice and stir often, until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, until the grains are tender but still al dente without being crunchy, about 20 minutes.
Stir in the remaining 2 tablespoons unsalted butter, ¼ cup finely grated Parmesan cheese, and 1 tablespoon finely chopped Italian parsley. Season to taste with salt and freshly ground pepper.
Serve in warm bowls and enjoy.