Mint and Spinach Risotto

Rice with spinach and other fresh greens

There’s something special about the cookery of the monks who populate the monasteries of Mount Athos. Most of the produce that they use in their meals is produced locally, while the fasts and feasts of the Orthodox Church have influenced their eating habits in a particularly creative way. This monastic rice recipe is a variation of a typical Greek dish. It was first published on Gastronomos magazine.

Ingredients for 4 Plates:

 1 kg fresh greens like spinach,

dandelions, kale or turnip, washed

and roughly chopped

 2 medium onions, chopped into cubes

 1 cup of glaze rice

150 ml olive oil

1 tbsp of tomato paste

1 tbsp chili flakes


The juice of ½ lemon

2 tbl of minced parsley, leaves only, stems discarded


In a casserole fry the onions over medium fire

When they start getting golden brown lower the fire

and add the greens and the olive oil.

Stir well. Add 2 glasses water, the tomato paste and the rice.

Cover and cook over medium fire for approximately 20-30 minutes

or until the rice is smooth.

Keep an eye and if needed – add more water while cooking.

The exact quantity of water needed will depend

on the type of greens that you are using.

Some of them (like spinach) release more liquids than others.

When ready, add the lemon juice and the chopped parsley leaves.

Cover again and let rest for about 10 minutes before serving.


Bon Appetit!

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