Written By Gary Hynes Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears SHARE VIA: Facebook Twitter PinterestMichael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get locally, like the spinach from Saanich Organics and local pears.” Risotto:1/2 Lb Unsalted Butter1/4 C Olive Oil1 Kg Box Arborio Rice1 Yellow Onion Small Dice2 C White Wine8-10 C Hot Chicken Stock6 C Cleaned Spinach Leaves1 C Grated Parmesan1/4 Lb ButterFarmstead Feta (from Moonstruck cheese on Saltspring Island, or any type of feta)Salt & Pepper Riesling Cassis Poached Pears:3 Pears (we used Anjou), peeled cut in half and cored1 Vanilla Bean Split1 Bay Leaf12 Whole Black Peppercorns1/2 C Sugar1/2 Bottle Riesling1 C Cassis Flavouring Method:Poach the pears first by adding all ingredients together and let them simmer for about half an hour or until they are soft and let the pears cool down in the liquid. Use a quarter of a pear sliced thin for each dish. You can freeze the liquid after to use in the future or make a sorbet with it. For the risotto, sweat the onion in the 1/2 lb of butter and olive oil on medium heat, add the arborio rice and cook for about 2-3 minutes, de-glaze with the white wine and cook until the rice soaks it up, start ladling the hot stock in, just enough to cover the rice, when the stock is about 3/4 soaked into the rice add more stock, continue this process until the rice is cooked. The rice should have a little bite to it when it’s finished – about 20 minutes, although it may take a bit longer, there is no exact amount of stock to make risotto so you may have some left at the end. The risotto should be a bit loose with liquid in it so it’s not dried out. Add your spinach to the risotto at the very end as it will cook quickly, add the parmesan and 1/4 lb of butter and stir in fast so it all comes together and has a nice creamy consistancy. Stir the rice carefully in the beginning stages as you don’t want the rice to break up. Place the risotto in a bowl, sprinkle the crumbled feta over top and place the pears on top. Finish the dish with mint and flat-leaf parsley leaves dressed in olive oil. Season risotto in 3 stages, beginning, middle and end.Makes 12 small servingsRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Recipes / Side dish July 22, 2016 DIY Blueberry Jam with Lavender and Lemon One of the reasons I love blueberries is because they make great jam, due to their naturally occurring high levels of pectin. They are also a welcome ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Recipes / Salad March 1, 2016 What to Make with Winter Fruit: Think Pomelo & Persimmon Here’s a small disclaimer about me…I don’t really like fruit. I know! It’s seems ludicrous but it’s no lie. Actually, I ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Recipes / Side dish December 22, 2015 Vegetarian Crock-Pot Stuffing Every Christmas I seem to run into the same problem: not enough space in the oven! Especially since it’s all about timing when it comes to the ... Read More Comments are closed.