Written By Cynthia Annett-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: Cynthia Annett-Hynes ... Read More You may also like 2021 Issues / EAT Magazine News / Magazine / Recipes January 28, 2021 Feb|Mar Issue Out Now Feb|Mar issue on the stands. Inside: Rain Dogs Wine Bar Niche Grocerant Lucky Charms – cooking up some much-needed luck A New Victory ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Comments are closed.