Place the parmesan cheese into the Thermomix bowl. Finely grate on Speed 9, 10 seconds. Set aside in a separate bowl. Wash and dry the Thermomix bowl.
Place the onion, garlic and capsicum into the clean Thermomix bowl. Chop on Speed 6, 3 seconds.
Add the butter and olive oil and saute on 100 degrees, 5 minutes, Speed 1, MC removed.
Add the arborio rice and white wine and saute on 100 degrees, 2 minutes, Reverse, Speed 1, MC removed.
Add the sliced chorizo sausages, oregano, chilli flakes, diced tomatoes and chicken stock (500g or however much takes you to the fill line) and cook on 100 degrees, 16 minutes, Reverse, Speed Soft (with the rice basket over the top of the hole to prevent after splatters).
Pour the risotto into the Thermoserver, add the baby spinach and half of the reserved parmesan cheese. Stir. Leave for 5 minutes to thicken.