Bring the diluted Fond de Poulet Gold® just to a simmer in a small saucepan (do not boil). Keep it warm over low heat.
Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion to the pan and sauté until soft and translucent, 6-8 minutes, stirring occasionally. Add the garlic and cook one minute more. Add the rice and cook, stirring constantly, for 2 minutes.
Add the wine, and cook, stirring occasionally, until the liquid is absorbed. Add 1/2 cup of the hot stock and cook, stirring occasionally, until the liquid is absorbed. Add the remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Stir in the spinach with the last 1/2 cup of stock.
Stir in the chicken and the goat cheese, then season the risotto to taste with salt and pepper. Serve immediately sprinkled with the toasted almonds.
