1. Make up the stock in a large saucepan and leave to one side on a simmer.
2. Heat the olive oil in a large frying pan and cook the onion and garlic with a sprinkling of salt until soft. Remove from the pan and keep to one side.
3. Add the chorizo and chicken to the pan and cook for about 5 minutes until the chicken is slightly browned and the chorizo is crispy. Return the onion to the pan along with the Arborio rice. Stir until all the grains are coated with oil.
4. Using a ladle, transfer some of the stock to the frying pan (about 2 ladle’s worth to start with). Bring to the boil whilst stirring then add the frozen peas. Let it reduce slightly as the rice absorbs the stock. Once the stock has reduced by half, add some more and continue this process until the grains are cooked (but not too soft) and you have a thick risotto consistency.
5. Season and serve.