Drizzle sliced peppers with olive oil and roast in the oven at 180 degrees C for 20-30 minutes till slightly browned. Remove the skin, chop roughly and set aside.
Heat olive oil in a pan and throw in chorizo, onion and garlic and sauté on medium heat for 3-4 minutes to allow the sausage to render its spicy, red oils. Add the rosemary, paprika and the rice and sauté for a further 3 minutes.
Pour in the wine and allow to bubble so that the alcohol evaporates. Now season with salt, pour enough chicken stock to just cover the rice and cook on low to medium heat, adding little stock as needed to cover the rice till the rice is cooked to a creamy consistency. Stir the rice with every addition of stock.
When the rice is almost done, mix in the peppers so that they integrate with the dish.
Check seasoning, add the butter and switch off the heat. Let the risotto sit for a couple of minutes and serve.