Pumpkin Soup Risotto with Eggs Recipe | myfoodbook

Ingredients

• 550g ready-made pumpkin soup (see tips)
• 4 cups chicken stock
• 2 tbsp olive oil
• 50g butter
• 2 leeks, washed and finely sliced
• 3 cloves garlic, finely chopped
• 2 cups arborio rice
• 1 x 120g packet washed baby spinach leaves
• 100g finely grated parmesan
• 5 or 6 eggs
• Extra grated parmesan, to serve
• 2 tbsp finely chopped chives
• Olive oil to drizzle