Place pot on high heat and add 2 tbsps of olive oil. Finely chop onion, garlic and add to the pot. Add salt and pepper and sauté. Finely chop white part of the spring onions, stems from chives and add to the pot.  Add rice and sauté for 1-2 minutes to coat. Add white wine and let it evaporate. Add vegetable stock gradually and keep stirring, in medium heat, for 13-15 minutes until rice is cooked al dente.

Add spinach in a bowl and sprinkle some salt. Stir and press with your hands to minimize volume and let moisture evaporate. Transfer to the pot and boil for 3-4 minutes. If there is no moisture in the pot, add 100 ml water, lemon juice and remove pot from heat.

Chop the green part of the spring onions and add to the pot. Add zest of the lemon, rest of olive oil and stir.

Serve the rice with spinach with pieces of goat cheese.