Chicken Spinach Risotto

3½ cups chicken stock
¾ lb. chicken breasts, diced
1 onion, diced
2 cloves garlic, crushed
1½ cups Arborio rice
4 cups chopped spinach
1/4 cup white wine
1 tsp. lemon rind
1 tbsp. lemon juice
1/2 tsp. dried thyme
1/2 cup grated Parmesan cheese

Brown chicken, remove from pan, then cook onion and garlic. Add rice and cook
for 1 minute. Add wine and stock and bring to the boil. Cover pan and
simmer for 10 minutes over a low heat, stirring often. Stir in chicken,
lemon rind and juice, and thyme. Cover and simmer for a further 6 minutes.
Stir in spinach. Cover and simmer for 3 minutes more. Stir in cheese.