Preheat the oven to 180C fan-forced (200C conventional). Heat oil and butter in a large ovenproof saucepan over a high heat. Add the garlic and eschalot and cook, stirring, for 4 minutes. Add the wine and tomato paste and bring to a simmer.
Add the rice, tinned tomatoes, piquillo peppers and stock. Cover with a lid or foil, and place on a baking tray. Bake for 30 minutes, or until or until most of the stock has absorbed and the rice is al dente.
Serve with parmesan, brie, herbs and chilli flakes.
