Chicken and Risotto Gratin

Rinse chicken, pat dry and cut into narrow strips. Rinse spinach and spin dry. Toast almonds in a hot frying pan until golden, remove and set aside. Peel shallot and garlic and finely chop. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Add rice and saute until rice becomes translucent. Add wine and broth, season with salt and pepper, add chicken and cover with foil. Bake in a preheated oven for 30-35 minutes. Take out of oven 5 minutes before the end of cooking and stir almonds and spinach into risotto. Sprinkle with Parmesan and dot with butter, return briefly to oven. Season with salt and pepper and serve.