Chorizo and Roasted Red Pepper Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup Spanish chorizo, diced
• 1 cup roasted red peppers, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 tablespoons olive oil
• ½ grated Parmesan cheese
• Salt
• freshly ground black pepper
• Fresh parsley, chopped, for garnish
• ½ tsp smoked paprika for extra smokiness