The refreshing flavor. Using a plenty of soup of risotto. Good for our health.
![shiso-plum-risotto-step-1](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-1-510x286.jpg)
Prepare all the ingredients.
![shredded-shiso](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-2-510x286.jpg)
Cut the shiso into fine stripes.
![shiso-plum-risotto-step-3](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-3-510x286.jpg)
Remove the seed from the umeboshi. Finely chop it to be paste.
![shiso-plum-risotto-step-4](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-4-510x286.jpg)
In a pot, put the soup of risotto. Then heat it up on medium heat.
![shiso-plum-risotto-step-5](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-5-510x286.jpg)
When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.
![shiso-plum-risotto-step-6](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-6-510x286.jpg)
Season it with sea salt.
![shiso-plum-risotto-step-7](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-7-510x286.jpg)
Mix gently, and warm up the rice on medium heat.
![shiso-plum-risotto-step-8](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-8-510x286.jpg)
Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.
![shiso-plum-risotto-step-9](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-9-510x286.jpg)
When the broth is almost gone like this picture, it's done.
Serve on a plate, and add the shiso and umeboshi on the top.
Ingredients
Directions
![shiso-plum-risotto-step-1](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-1-510x286.jpg)
Prepare all the ingredients.
![shredded-shiso](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-2-510x286.jpg)
Cut the shiso into fine stripes.
![shiso-plum-risotto-step-3](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-3-510x286.jpg)
Remove the seed from the umeboshi. Finely chop it to be paste.
![shiso-plum-risotto-step-4](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-4-510x286.jpg)
In a pot, put the soup of risotto. Then heat it up on medium heat.
![shiso-plum-risotto-step-5](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-5-510x286.jpg)
When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.
![shiso-plum-risotto-step-6](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-6-510x286.jpg)
Season it with sea salt.
![shiso-plum-risotto-step-7](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-7-510x286.jpg)
Mix gently, and warm up the rice on medium heat.
![shiso-plum-risotto-step-8](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-8-510x286.jpg)
Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.
![shiso-plum-risotto-step-9](https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto-step-9-510x286.jpg)
When the broth is almost gone like this picture, it's done.
Serve on a plate, and add the shiso and umeboshi on the top.
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