Ready, Steady... Cook: This risotto recipe is so easy-peasy it’s child’s-play, say mum and daughter Jane and Miriam

Jane Chapman, of Crosspool, and her daughter Miriam, aged ten.
Jane Chapman, of Crosspool, and her daughter Miriam, aged ten.
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Jane Chapman, 48, runs Broomhill’s True Colours Image Consultancy. She loves cooking and gets daughters Lizy 13, and Miriam 10, involved.

“My mum was a good cook but mostly she cooked FOR me rather than WITH me. It was a shock when I left home and had to look after myself. Being able to cook is a really important life skill for my girls to learn,” says Jane.

“This quick and easy risotto recipe is from a friend with an Italian mum and is one of Miriam’s favourites, We cook it together most weeks.”

Jane’s Chicken And Pea risotto

Serves 4: cost £5

Ingredients

2 tblsps olive oil for frying

1 medium onion, finely chopped

1 clove of garlic, finely chopped

1 stick of celery], finely chopped

1 mug of risotto rice (about 300g)

½ mug of white wine

2½ mugs hot chicken stock - real if you have it, or made with stock cubes

300g of leftover roast chicken, chopped

½ mug of frozen peas

Handful of grated parmesan cheese

Knob of butter