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1
Heat cooking fat in a large cast-iron skillet or wok over medium-high heat; in a saucepan, gently warm broth to just below boiling, and have a ladle ready.
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2
Season chicken cubes with salt and pepper; add to pan and brown on all sides, about 5 minutes; set aside.
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3
Adding more fat to pan if needed, saute leeks, garlic, peppers, and mushrooms for 4-6 minutes over medium heat, stirring frequently.
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4
Add risotto, stir well, and increase heat to medium-high, and cook for about 1 minute before adding white wine; continue cooking and stirring until all the wine has been absorbed.
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5
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt; turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
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6
Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next; this will take around 15 minutes.
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7
Continue adding stock and stirring until the rice is soft with a slight bite. If you run out of stock before the rice is cooked, add some boiling water, but be careful not to make the rice too mushy.
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8
When the risotto is cooked, add the spinach and cooked chicken, cover, and cook over low heat for about 2 minutes.
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9
Remove lid, stir to combine spinach and rice, and add goat cheese, mixing thoroughly.
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10
Remove from heat, sprinkle with grated parmesan, and serve immediately.
