Wash a handful of spinach and blanch it in hot water.

Blend the soy milk and blanched spinach in a blender.

Cut the chicken breast into bite-sized pieces.

Pour the blended spinach and soy milk mixture into a pot.

Bring the mixture to a gentle boil, then add the cooked brown rice.

Add the chicken breast pieces and mix evenly.

Sprinkle Parmesan cheese to taste and stir.

Simmer until the mixture thickens to a risotto consistency.