Free standard shipping over 80 € / 80£ / 150$

Mint and Spinach Risotto




Ηands on

There’s something special about the cooking of the monasteries of Mount Athos. Not only because most of the ingredients used in their recipes are produced locally, by the monks themselves, but because the long fasting periods directed by the Orthodox Church influence the way monks cook particularly, in a creative way.



In a deep pot, sauté the onions over medium heat, until they become translucent. If you're using the Smoked Chili Flakes, add them at this point along with the onions. Add the greens and Extra Virgin olive oil, stir well.


Add ½ glass of water, the tomato paste, the Peppermint Leaves and the rice. Stir again, then cover and simmer on medium-low heat for approximately 20 mins or until the rice is cooked. 


The exact quantity of water needed will depend on the type of greens, certain types will release more liquids than others. Add the freshly squeezed lemon right before turning off the heat.

This spinach rice will taste better warm or at room temperature. Let it rest for at least 10 mins before serving. Enjoy!



1 kg fresh greens like spinach, dandelions, kale or turnip, washed and roughly chopped

2 medium onions, finely diced
1 cup of Carnaroli or Arbolio rice
150 ml Extra Virgin olive oil
1 tbsp of tomato paste
1 pinch Peppermint Leaves
1 pinch Smoked Chili Flakes (optional)
Sea salt
Juice of ½ lemon



Bon Appetit!

You’re gonna love
our monthly newsletter

Subscribe now!