Chicken, prawn, chorizo risotto

5 cups chicken, fish or vegetable stock (made with 5 teaspoons stock powder) 3 cups water 1 large onion, finely chopped 1 tablespoon oil 1 teaspoon crushed garlic 1 chorizo sausage, diced, or other delicatessen meat 1 1/2 teaspoons Tuscan Cajun seasoning 2 1/2 cups arborio rice 1 cup wine 180g frozen, skinless lean chicken breast, defrosted 200g frozen prawns, defrosted 2 tomatoes, chopped 1 cup frozen peas or canned beans 1/2 cup grated parmesan cheese Instructions Step 1 Heat liquid stock and water in a large saucepan and keep at a simmer. Step 2 Cook onion in oil in a large non-stick pan until softened. Add garlic and cook for 1 more minute. Add chorizo and seasoning. Cook for 1 minute. Step 3 Stir in rice. Add wine and stir. Add hot stock, 2 ladlefuls at a time, stirring until stock is absorbed. Repeat until almost all liquid is absorbed. Rice will be creamy and thick in texture. Step 4 While rice is cooking, spray a frying pan with oil and cook chicken until lightly golden. Cut in small pieces. Step 5 When all the liquid is almost completely absorbed in the rice, add chicken and prawns. Cook for 5 minutes. Stir in tomatoes and peas. Cook for 2 minutes. Stir in parmesan. Season to taste.