Chicken and Leek Risotto

Wash hands thoroughly for 20 seconds before starting, lathering with soap and rinsing with running water.
Heat the olive oil in a high-sided saute pan or deep saucepan. Add the chicken breast and cook through on medium-high heat. Remove to a plate and cover with foil to keep them warm.
Cook the sliced leeks on medium heat until softened and translucent. Stir the rice into the leeks and cook briefly.
Sprinkle the garlic on top and stir until it is fragrant, no more than a minute. Add the remaining spices and stir to warm and bloom. The thyme should smell wonderful.
Pour in the white wine and deglaze the pan, scraping up brown bits on the bottom and cooking off the alcohol.
While deglazing, heat the broth in the microwave.
Pour in about a cup of the broth and bring the mixture to a boil, stirring. Turn the heat down to just above a simmer and continue to stir every few seconds.
When the rice absorbs most of the broth and starts to look dry, add another half cup so it does not stick to the bottom of the pan.
If necessary, heat the broth again in the microwave. Continue to stir frequently.
Repeat the process until the rice becomes creamy and soft with an al dente (slightly firm) center.
This should take no more than 20 minutes.
When the rice is done, return the cooked chicken and any juices to the pan and stir the grated Parmesan and kale or spinach (if using) into the mixture.
Serve immediately with a simple green vegetable or salad. Pass extra Parmesan on the side.