In a skillet over low to medium heat melt butter.
Add onions and garlic and saute for about 1 minute.
Add rice and continue to saute stirring constantly until rice just barely starts to brown.
Add 1 cup of chicken stock and stir to combine. Keep stirring until liquid is mostly absorbed and then add more stock 1 cup at a time always stirring. It is important when making risotto to stay with it and to stir it as it cooks.
The risotto is done when it is just less than al dente. It should look creamy and slightly runny.
Add roasted red pepper puree and stir to combine.
Salt and pepper to taste.
Arrange slices of jalapeno on top.