Ingredients:

1.5 litres chicken stock
70g butter
1 brown onion, finely chopped
1.5 cups Arborio rice
1 cup white wine
1 tablespoon finely grated lemon rind
500g crocodile fillets cut in strips
100g baby spinach leaves
Sea salt and cracked dorrigo pepper
Shaved parmesan cheese and lemon wedges to serve

Method:

Place the stock in a saucepan oven medium heat and bring to a simmer. Melt the butter in a large saucepan oven medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the hot stock is absorbed and the rice is al dente. Stir through the lemon rind, crocodile, spinach, salt and pepper and cook for 1-2 minutes or until warmed through. Serve with parmesan and lemon.
Serves 4.

Tip:

Heating the stock before adding it to the rice helps maintain a constant cooking temperature in the pan.

Pin It on Pinterest

Share This