Place stock and soup in a saucepan, stir to combine and bring to a simmer.

Heat oil and butter in a large frypan with a lid. Add leeks and garlic and a generous pinch of salt. Stir, cover and cook on low heat for 3 - 5 minutes until leeks are softened but not coloured. Add rice and cook stirring for 2 - 3 minutes over low heat to coat the rice and lightly toast. Add simmering stock mixture and bring to the boil. Reduce heat, cover and cook for 20 minutes until rice is al dente.

Stir through grated parmesan and baby spinach. Make indents in the surface of the risotto and carefully break an egg into each one. Cover and cook over low heat for 10 - 12 minutes or until egg white is just set and yolk is still runny. Serve immediately.