Nanakusa Seven Herbs Risotto

Nanakusa (the seven healthy herbs of early spring) is traditionally eaten in early January to cleanse our bodies from weeks of festive feasting. Although they’re mostly eaten as nanakusagayu (a type of rice porridge), I’ve thought up a healthy yet delicious recipe that’s a little less bland!

Servings

4~6

Prep Time:

10 min.

Cook for:

25 min.

Good For:

Lunch

Introduction

Nanaskusa Seven Herbs Risotto

In Japan, nanakusa are the seven healthy herbs of early spring that we eat traditionally on January 7 after weeks of festive feasting. Unfortunately, nanakusagayu, the traditional way to eat nanakusa – and the entire okayu (rice porridge) clan – is one of my least favorite dishes since it’s so bland!

So – I thought of a different approach to prepare nanakusa. This healthy risotto is a blend of the traditional nanakusagayu with more upbeat, appetizing flavors!

Ingredients

Rice, 125 ml.
Water, 320 ml.
Chicken stock, 1 cube
Nanakusa herbs, diced
Eringi or maitake mushroom, sliced
Onion, 1/2, diced
Garlic, 1 clove, diced
Olive oil
Salt
Black pepper
White wine, a dash

Stir fry the onion, garlic, mushroom, salt, black pepper and white wine until browned, then add rice.

Dice nanakusa herbs and set aside.

Mix chicken stock in water then add to the stir fry. Add nanakusa herbs and simmer for 20-25 min. Make sure it doesn’t burn!

Serve warm – I served the risotto with healthy lean chicken breast!

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