Steps to Make Any-night-of-the-week Tomato basil almond risotto with prawns and egg

galaxyajay73    October 19, 2022    Recipe    Comment   

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Tomato basil almond risotto with prawns and egg. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Tomato basil almond risotto with prawns and egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato basil almond risotto with prawns and egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tomato basil almond risotto with prawns and egg is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tomato basil almond risotto with prawns and egg estimated approx 30 min.

To get started with this particular recipe, we must prepare a few components. You can cook Tomato basil almond risotto with prawns and egg using 15 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Tomato basil almond risotto with prawns and egg:

1. 6 table spoon Olive oil.
2. 1 table spoon Garlic.
3. 1 Onions.
4. 1.1/2 cups Arborio rice.
5. 2 cups Chicken stock.
6. 1 Tomatoes.
7. 8 Shrimp.
8. 6 table spoon Butter.
9. 1/4 cups Cheese.
10. 1 Egg.
11. 5 Cashews.
12. 1/2 table spoon Pepper.
13. 6 Almond.
14. as needed Basil
15. 1.1/2 cups Water.

Instructions to make to make Tomato basil almond risotto with prawns and egg

1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, add tomatoes cashews and halebeno pepper
2. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
3. Blend some basil and oil in a mixer and add that
4. Add butter and cheese
5. Poach an egg
6. Cook the shrimp until pink.

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