Spinach and Chicken Risotto

I just got a rice cooker and this recipe was in the instruction manual.

1 tbsp extra virgin olive oil
salt and pepper
2 chicken breasts, cut into 1 inch pieces
4 cups fresh spinach, washed and dried well
3 cups of water or chicken broth
1/4 grated parmesan cheese
1 cup superino Arborio medium grain rice, uncooked. (I used brown rice because I already had some!)

These are the directions specific to my rice cooker. I bet you could do the same thing over the stove.

1. Add spinach, rice and liquid to rice cooker bowl and turn to cook mode.
2. Heat saute pan with olive oil and garlic.
3. Saute chicken on all sides, until no longer pink in center. Remove pan from heat and set aside.
4. When water is all boiled out of the rice (45min or so in my rice cooker), stir in chicken and cheese. (I used Kraft dried grated parmesean, but I bet the real stuff would taste even better!)
5. Replace lid for 5 minutes to let the cheese melt.
6. Season to taste with salt and pepper.

I served it with a salad and cooked carrots. Kurt and I loved it, Andrew thought it was okay. Meg hated it.