Set pot in oven and cook for 25 minutes. Remove pot from oven and use a potholder to carefully remove lid and foil. Set pot over medium heat and remembering that pan is hot, add spinach and continue to cook, stir constantly, until rice is cooked with a little chew at the center and liquid is creamy, 3 to 5 minutes. Stir in Parmesan and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/no-stir-risotto-with-prosciutto-and-spinach/