Pumpkin Risotto - James Martin Chef

Ingredients

• 50g butter
• 200g risotto rice
• 1 shallot, peeled and diced
• 1 clove of garlic, chopped
• Few sprigs of thyme, chopped
• 200g pumpkin puree
• 500ml vegetable stock
• 50g mascarpone
• 75g parmesan (or vegetarian alternative), grated
• 1 lemon, zested
• 1 small bunch chives, chopped
• Toasted pumpkin seeds
• Pumpkin oil
• Red chicory leaves
• Fried sage leaves
• Frisee
• 1 tsp veg oil
• 1 tsp pumpkin oil
• 1 tsp white wine vinegar