Tomato basil almond risotto with prawns and egg

Name: Tomato basil almond risotto with prawns and egg
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 table spoon Olive oil.; 1 table spoon Garlic.; 1 Onions.; 1.1/2 cups Arborio rice.; 2 cups Chicken stock.; 1 Tomatoes.; 8 Shrimp.; 6 table spoon Butter.; 1/4 cups Cheese.; 1 Egg.; 5 Cashews.; 1/2 table spoon Pepper.; 6 Almond.; as needed Basil; 1.1/2 cups Water.

Odriza @moonbutter123

Tomato basil almond risotto with prawns and egg

Odriza @moonbutter123

Saved

Ingredients

30 min

4 servings

6 table spoonOlive oil.
1 table spoonGarlic.
1Onions.
1.1/2 cupsArborio rice.
2 cupsChicken stock.
1Tomatoes.
8Shrimp.
6 table spoonButter.
1/4 cupsCheese.
1Egg.
5Cashews.
1/2 table spoonPepper.
6Almond.
as neededBasil
1.1/2 cupsWater.

Saved

Steps

30 min

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.