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.
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.
