1. Heat the oil in a large lidded saucepan, add the onion and chicken and cook over a moderately high heat for 3-5 minutes until the chicken is browned and the onion is softened.
2. Add the aborio rice and toss to coat in the onions.
3. Add the condensed soup, wine and chicken stock or water and stir to mix well. Cover and simmer very gently for 25minutes, stirring occasionally until the rice is tender and all of the liquid has been absorbed.
4. Stir in the spinach and parmesan cheese and stand for 2 minutesto allow the spinach to wilt and the parmesan to melt.