| • | Keep the stock to simmer.
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| • | Heat oil in a large cooking pan and add chicken, cook until almost cooked through.
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| • | Add garlic to it and cook for some other 1 to 2 minutes.
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| • | Combine the rice with it and stir until grains are coated with oil and glistening.
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| • | Add white wine to it and stir until it is absorbed by the rice grains.
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| • | Now start adding the red-hot stock 2 ladles at a time, stirring between increases until the liquid has been absorbed.
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| • | After the last accession of stock, add baby spinach leaves to it and stir until wilted.
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| • | Add tomatoes and olives, stir until heated through.
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| • | Combine Parmesan cheese with it and stir through.
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