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Preheat the oven to 180C/355F.
In a large dutch oven, or other oven-safe pot/pan, pan-fry the chopped onion in a large drizzle of olive oil on a medium high heat until starting to soften.
Add the chopped chicken pieces and cook and stir until browned all over (2 or 3 minutes).
Add the crushed garlic and then the chorizo, paprika, salt and pepper and dried herbs. Cook, stirring, for another minute or two.
Add the rice and stir briefly until it all turns translucent.
Finally, add the chicken stock and wine, concentrated tomato paste/puree and frozen peas. Give the pot a final good stir.
Bake the risotto (uncovered) for 40 to 45 minutes or until the rice is 'just cooked' (al dente). If the dish looks too dry toward the end of cooking, you can add a little more stock or water. Most of the liquid will be soaked up but there should still be some left in the pot.
Stir through the spinach, parmesan, butter and lemon juice.
Serve immediately with extra parmesan and the fresh herbs (if using) and if you like lemon wedges on top.