Yes, I know chorizo is not Italian, but with this set of ingredients you really can't go wrong. Use the smaller amounts of spinach and chorizo for a more rice-heavy risotto, the larger amounts for a risotto that is about equal parts rice and other stuff.
You can chop the spinach in a food processor with a few pulses, though you'll have to do it in batches and be careful not to turn it into puree.
1 large shallot or small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups chicken stock
1/2 - 1 lb chorizo sausage (sliced in rounds or casings removed and sausage crumbled)
1/4 - 1/2 lb spinach, stemmed, washed and finely chopped
Heat a little olive oil in a pressure cooker. Add the shallot or onion and saute for about 2 minutes. Add the rice and saute for 1 minute or so, until it turns translucent. Add the chicken stock and stir well. Cover the cooker and bring to pressure. Once it reaches pressure, cook for 7 minutes, then remove from heat and release steam. Open the cooker and stir the rice. If liquid remains, simmer gently, stirring occasionally, until it is absorbed.
While the rice cooks in the pressure cooker, cook the sausage. When the rice is done, stir in the cooked chorizo and the raw chopped spinach until well combined. Serve hot.