Courgette and Lemon Risotto

From James Martin chef

50g butter
200g risotto rice
400g courgettes, diced
1 shallot, peeled and diced
1 clove of garlic, chopped
500ml chicken or vegetable stock
50g mascarpone
100ml wine
25g Parmesan (or vegetarian alternative), grated
2 lemons, zest only

For the dressing:
1 tbs Dijon mustard
1 tsp water
50ml vegetable oil
25ml white wine vinegar
Salt and pepper
1 frisee lettuce centre only

- frisee lettuce

- Place a pan over a medium heat and add the butter.
When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.
- Bring to the boil then allow it to simmer for 15 minutes.
Add the courgettes for the last 5 minutes.
- Meanwhile whisk all the ingredients together for the dressing.
Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.
- To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).
- To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.