Risotto with Seafood

Bring stock to a boil in a small pot, then reduce heat and keep warm. Peel and dice the onion. Heat oil in a pot over medium heat and saute onion. Add the rice and saffron and continue to saute. Rinse the bell pepper, halve, remove seeds and ribs and dice. Add the bell peppers and peas to the pan and continue to saute. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.