In a pot over medium heat, bring broth to a simmer.

In a large pan, heat the olive oil over medium heat, add the onion and saute until translucent, about 5 minutes. Add rice and stir until coated in oil.

Add wine, continue to stir until the liquid is absorbed. Add broth in ½ cup additions. Stirring constantly until liquid is absorbed. Then make another addition of water, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside. This entire process should take between 15-18 minutes.

When rice is cooked, remove from heat. Add in spinach and Parmesan. Stirring to combine, spinach should wilt from the heat of the rice.