Courgette risotto with frisée salad - Börner BG

Ingredients

• 20 ml olive oil
• 200 g risotto rice
• 300 g chopped courgette
• 100 g courgette strips
• 1 shallot peeled and diced
• 1 clove of garlic peeled and diced
• 500 ml vegetable stock
• 50 g mascarpone cheese
• 100 ml dry white wine
• 25 g shaved Parmesan cheese
• Zest of 2 lemons
• 1 tablespoon Dijon mustard
• 1 teaspoon water
• 50 ml vegetable oil
• 25 ml white wine vinegar
• Salt and pepper
• 1 frisée lettuce (only the inner leaves)