Roasted vegetable and chorizo risotto

Ingredients

• 300 grams kumara, cut into 1cm cubes
• 2 red capsicums, cut into 1cm cubes
• 2 courgettes, trimmed, cut into 1cm cubes
• 1 leek, trimmed, finely sliced
• 1 eggplant, cut into 1cm cubes
• 2 chorizo sausages, cut into 1cm cubes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon smoked paprika
• 4 cups chicken stock
• 2 cups water
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated parmesan
• steamed vegetables or salad to serve