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Spinach Mushroom Risotto That’s Perfect for Brunch
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Brunch Risotto

Calories 2223 kcal


  • 6 cups Kettle & Fire Chicken Cooking Broth
  • cups Arborio rice
  • 1 pound white mushrooms
  • 2 cups baby spinach
  • ½ cup grated parmesan cheese
  • 4 large eggs
  • 3 tbsp olive oil
  • sea salt to taste
  • ground black pepper


  1. Add 1 tbsp of olive oil to a medium saucepan, and heat over medium-high. Stir in mushrooms, and cook for 4 minutes, or until soft.

  2. Add in baby spinach, and mix well until wilted. Set mushrooms and spinach to the side.

  3. Add 1 tbsp of olive oil to a large skillet. Heat over medium-high heat

  4. Add in rice. Coat with oil and cook until golden. Add in 1/2 cup of cooking broth, and stir until the rice absorbs the broth. Continue to slowly add in 1/2 cup of broth at a time, and stir continuously.

  5. Add in the grated parmesan, and turn heat to low. Cover the risotto as it continues to cook, stirring every few minutes until the rice is al dente, about 20 minutes.

  6. While the rice is cooking, fill a large pot with 8 cups of water, and add in the eggs. The eggs must be completely covered with water, with about an inch of water above the eggs.

  7. Heat the water & eggs on medium. Once the water is boiling, remove from heat and cover the eggs for 6 minutes. This will result in a soft boiled egg, with a runny yolk.

  8. Once the rice is finished al dente, remove from heat, and stir in the mushrooms & spinach.

  9. Season with salt and pepper to taste, and add the egg on top of the risotto to finish.