James Martin served up a tasty pumpkin risotto with mascarpone cheese, red chicory, frisee and sage leaves on James Martin’s Saturday Morning.

The ingredients are: 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 and 1 small bunch chives, chopped.

To garnish: Toasted pumpkin seeds, Pumpkin oil, Red chicory leaves, Fried sage leaves and frisee.

For the dressing: 1 tsp veg oil, 1 tsp pumpkin oil and 1 tsp white wine vinegar.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.