In a large pan, heat olive oil over medium heat. Add diced chorizo and cook until it becomes crispy and releases its flavorful oils.

Add finely chopped onions to the pan and sauté until they become translucent.

Stir in Arborio rice, ensuring it's well-coated with the chorizo and onion mixture. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.

Pour in white wine and stir until most of the liquid has evaporated.

Begin adding hot chicken or vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of stock. Continue this process until the rice is creamy and cooked to al dente texture.

Stir in frozen peas during the last few minutes of cooking to heat through.

Remove the risotto from heat, and stir in grated Parmesan cheese and chopped fresh parsley. Season with salt and black pepper to taste.

Serve the Pea and Chorizo Risotto hot, garnished with additional Parmesan and parsley. Enjoy your flavorful and comforting risotto!