Creamy Chicken Spinach Risotto

Heat cooking fat in a large cast-iron skillet or wok over medium-high heat; in a saucepan, gently warm broth to just below boiling, and have a ladle ready.
Season chicken cubes with salt and pepper; add to pan and brown on all sides, about 5 minutes; set aside.
Adding more fat to pan if needed, saute leeks, garlic, peppers, and mushrooms for 4-6 minutes over medium heat, stirring frequently.
Add risotto, stir well, and increase heat to medium-high, and cook for about 1 minute before adding white wine; continue cooking and stirring until all the wine has been absorbed.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt; turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next; this will take around 15 minutes.
Continue adding stock and stirring until the rice is soft with a slight bite. If you run out of stock before the rice is cooked, add some boiling water, but be careful not to make the rice too mushy.
When the risotto is cooked, add the spinach and cooked chicken, cover, and cook over low heat for about 2 minutes.
Remove lid, stir to combine spinach and rice, and add goat cheese, mixing thoroughly.
Remove from heat, sprinkle with grated parmesan, and serve immediately.