In a saucepan over medium-high heat, melt the butter and saute the turnip and daikon until they become translucent.
Add the rice and stir to allow the butter to soak in.
Add the sake along with 1 cup of vegetable stock and start stirring. Continue cooking until the stock is absorbed and the rice mixture is very thick.
Turn down the heat to medium and continue adding 1/2 cup of vegetable stock at a time, stirring constantly and allowing the liquid to fully absorb between each addition.
Stop adding liquid when the rice is your desired consistency. I went to about 2 3/4 cups.
Add salt to taste.
In a small food processor puree the olive oil and greens to make a pesto.
Serve the nanakusa gayu with a dollop of pesto on top.