1. Place a pot over high heat and add 2 tablespoons olive oil.
2. At the same time in another pot, add the water and the vegetable broth to powder. Boil for 10-12 minutes to create your broth.
3. Finely chop the onion, garlic and put them in the pot. Add salt, pepper and sauté.
4. Finely chop the white part of the onions and the top part of the chives and put them in the pot. Stir well until withered.
5. Add the rice and sauté for 1-2 minutes.
6. Pour the white wine and let it evaporate.
7. Add the broth and stir. Lower over medium heat and cook for 13-15 minutes until the rice boils and becomes al dente.
8. Put the spinach in a bowl and add salt. Stir and press hard with your hands to drop the volume and lose enough of its moisture. Transfer to the pot and boil for 3-4 minutes.
9. Then add the lemon juice and remove from the heat.
10. Finely chop the green part of the onions and put them in the pot. Add the zest of the lemons, the rest of the olive oil and mix.
11. Serve the spinach rice with pieces of goat cheese.