Heat 1 ½ tablespoons olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook a few minutes until softened. Add the rice and stir until coated with the oil. Turn the heat up to high and add the wine. Cook until wine is almost completely reduced. Add the chicken stock and bring to a boil. Reduce to a simmer and cover. Cook until rice is cooked through, about 45 minutes. Stir in the spinach and Parmesan cheese. Season the mixture with salt and pepper to taste. Transfer the rice to a bowl and refrigerate a few hours or overnight. When the rice is cool, stir in the egg.

Mix the breadcrumbs, Italian seasoning, 2 teaspoons olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper together in a bowl.

Preheat the oven to 400°F. Place the rice balls on a baking sheet sprayed with olive oil. Bake in the oven 15-20 minutes until crispy on the outside. Remove from oven and cool slightly. Serve with marinara sauce on the side for dipping, if desired.