Pour broth into a small pot with a lid and set the heat to low. When we add the broth later we don't want to interrupt the cooking process, so we'll start the warming up process at the beginning.

Place a large pan on a medium-high heat and add the olive oil.

Add the onion, garlic, chili and all the chorizo into the pan

Fry ingredients until the fat in the chorizo is rendered down. 

Add the rice until it starts to become transclucent at the tips/edges.

Clean the pan by adding the wine and let the alcohol evaporate a little. Goal here is to ensure nothing is sticking to the pan from the ingredients. 

Reduce the heat to medium low and add a quarter of the broth. Mix the broth with rice mixture and then let it sit and simmer, stirring every now and then. Let simmer until most of the broth is soaked up.

Once most broth is mostly absorbed, add another quarter of the broth and repeat this until all the broth is used. Just after adding the last part of the broth add the peas into the risotto.

Season with Thyme, Rosemary, Sage, Lemon juice, Pepper and Salt to taste. Be careful to not oversalt as It might already be quite salty due to the broth and chorizo.