Chorizo rosemary and Comté risotto

Name: Chorizo, rosemary and Comté risotto
Ingredients: 60 grams spicy chorizo, chopped; 2 handfuls baby spinach; 1 liter lamb stock (or you could substitute with chicken); 50 grams butter; 1 medium onion, chopped; 2 garlic cloves, finely chopped; 1 sprig rosemary, leaves only and chopped; 175 grams Arborio rice (or other risotto rice); 100 milliliters dry white wine; 50 grams Comté cheese, grated; Black pepper to taste