Sauté the chopped onion or shallot in oil. Add the rice and sauté briefly. Deglaze with white wine and allow it to gently evaporate. Then add a little broth, gradually pouring it in throughout the cooking process. Stirring constantly and adding broth, cook until the rice is almost completely tender. Shortly before the end, add the crumbled Niva cheese and baby spinach leaves. Finally, stir in the softened butter. Season with salt and black pepper.