Use a medium stockpot to heat the olive oil. Add the rice to the stockpot and stir to coat with the olive oil. Continue to cook and stir for 1-2 minutes.

Meanwhile, heat 2 cups of broth in the microwave for 1-2 minutes. Add the hot broth to the stockpot, 1 cup at a time, and stir until the broth is absorbed.

Continue heating the broth in the microwave, adding it to the stockpot, and stirring it into the rice, cup by cup.

Meanwhile, cook the chicken in a large skillet. When it is cooked through, remove the chicken to a plate.

Cook the mushrooms, spinach, and chopped onions in the skillet for 3-5 minutes, or until the spinach is wilted and the mushrooms are tender.

When the rice is cooked and tender, add the cooked mushroom and spinach mixture to the risotto, along with the shredded parmesan cheese.

Top with a little more parmesan to serve.