– Shell the peas.
– Peel and finely chop the onion.
– Heat the olive oil in a sauté pan and sauté the onion for 5 minutes, until golden.
– Add the rice and stir to coat the grains of rice with the fat.
– Pour in the white wine and cook over medium-low heat until evaporated. Then add the vegetable stock, ladle by ladle, as it is absorbed. Cooking should take 15-20 min. Halfway through, add the fresh peas.
– Dice the Reblochon cheese.
– Add to rice 2 min before end of cooking time.
– Add the chopped parsley, mix well and serve hot.
– Place a generous spoonful of Emile Noël Omega 3 & 6 oil cocktail on each plate.