Roasted Red Pepper Risotto

1 tbsp galliano

1 1 / 2 cups onions ( finely chopped )

2 cloves clove garlic ( thinly sliced )

1 1 / 2 carrots ( minced )

4 tbsps unsalted butter

1 1 / 2 cups arborio rice

3 / 4 cup dry vermouth

12 ozs roasted red pepper ( pureed with enough water to measure 3 cups can substitute )

2 1 / 2 cups chicken stock

2 1 / 2 cups vegetable stock

1 dash vinegar ( optional )

2 tsps dried oregano

2 tsps tarragon ( dried )

5 / 8 cup grated parmesan cheese ( romano )