Heat the butter in a large saucepan and when it is bubbling, add the onion and red pepper and cook over a medium heat for 5 minutes.
Add the diced chicken and chorizo and fry for 3 minutes, stirring regularly
Add the rice and stir it around so it is well coated in the butter. Fry for 2 minutes. Pour in the wine or vermouth and stir until it has all evaporated. The alcohol will evaporate off but you can skip the wine if you prefer.
Add the tumeric and stir into the rice
Add a the stock and stir it all together. Bring the pan to simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally.
When the rice is cooked, stir in the peas and parmesan. Let it rest for 2 - 5 minutes to allow it to go creamy.
Serve with the parsley sprinkled over the top.
Arborio rice is the best rice for making a risotto. Don't rinse the arborio rice before cooking as the startch gives it the creamy texture.
If you don't have chorizo you could use bacon or pancetta. Adding a teaspoon of sweet smoked paprika will help add back that spicy flavour you are missing from the chorizo. Try to choose a good quality chorizo and buy it as a sausage to cut up yourself. Pre-sliced chorizo tends to not have such a strong flavour.
You can use fresh chicken or this is also an excellent recipe for using up leftover chicken. For leftover chicken, just stir it into the risotto at stage 5.
I've added a teaspoon of tumeric to this chicken risotto to give it that nice yellow colour. Sometimes you get this from the chorizo, but it doesn't hurt to add some. If you don't have any, the taste will be the same, but I just find the dish can look a little pale without it.
I always use a little white wine or vermouth in a risotto as I think it adds flavour. However, you could skip out this step if you prefer.
A risotto is best eaten as soon as it is cooked. You can store this Chicken and Chorizo risotto in the fridge for just 1 -2 days. Make sure when you reheat it that it is piping hot. You may also need to add a little extra stock to loosen it. A risotto doesn't freeze well as the texture of the rice goes hard and grainy.