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Preheat the oven to 200°C.
Bring a large casserole type dish to medium high heat. Drizzle with olive oil and add the butter.
Once melted and bubbling, add the onion and garlic. Sauté for 3-5 mins until golden and soften. Add the arborio rice and sauté for 2 mins.
Add the stock 1 cup at a time until the stock is absorbed halfway making sure to stir consistently. Season with salt and pepper and the zest of ½ a lemon.
Meanwhile, place the chicken on a baking tray lined with baking paper. Remove the netting from the chicken breast and place it into the oven. Warm up for 10-15 mins.
Towards the end of the last cup of stock, add the parmesan cheese and the spinach leaves. Keep stirring until the rice is tender and creamy. Add more water if necessary if the rice is still crunchy. Check seasoning.
Remove the chicken from the oven and finely slice it.
Serve the risotto with freshly grated parmesan cheese, place the chicken slices on top, drizzle with olive oil and freshly cracked pepper.