Marcus Wareing is one of many celebrity chefs who’ve teamed up to encourage children into the kitchen. Here is one of his receipes for your children to try.

Serves eight


260g risotto rice

2 litres of chicken stock

1 onion, finely diced

100g pancetta

250g button mushrooms

300g mascarpone

100g parmesan, grated

85g butter

2 garlic cloves, crushed

150ml white wine

1 handful frozen peas

1 handful chopped parsley

30ml olive oil

1 pinch salt

1 pinch black pepper


Bring the chicken stock to boil in a large pan. In another pan, sweat the onions in the olive oil and season with salt and pepper. Once the onion has softened, add rice and leave to cook for three to four minutes, stirring on a reduced heat.

Add a splash of wine and continue stirring.

Gradually start adding the stock using a ladle.

Wait until each spoonful of stock is absorbed before adding the next.

After ten minutes, in another pan, fry the pancetta and mushrooms using the remaining oil.

Once lightly coloured, stir into the rice mix. Continue adding the stock, stirring occasionally until completely absorbed into the rice mix.

Add in the mascarpone and parmesan, followed by the butter and peas. Stir together then cook until the peas are cooked through.

If you find the risotto too thick, add a little more stock or water. To serve, just sprinkle over some parsley when spooned into bowls.