Prepare the Ingredients: Heat the broth in a saucepan and keep it warm over low heat. Dice the chorizo and roasted red peppers, chop the onion, and mince the garlic.

Cook the Chorizo: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until it starts to crisp and release its oils, about 3-4 minutes. Remove the chorizo from the pan and set aside.

Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onion and garlic, sautéing until the onion is translucent and soft, about 2-3 minutes.

Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and chorizo flavors. Toast the rice for about 1 minute until it's slightly translucent.

Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.

Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.

Add the Flavors: Stir in the diced chorizo and roasted red peppers. If using, add the smoked paprika now for an extra layer of smokiness. Cook for another 2-3 minutes, allowing the flavors to meld.

Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Serve: Garnish with chopped parsley before serving. Enjoy the creamy, flavorful risotto with a burst of chorizo and roasted red pepper in every bite.