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Spring risotto with peas and reblochon cheese

Do you love the flavours of spring? We’ve found THE dish that will make your heart skip a beat: delicious spring risotto with peas and reblochon cheese. An exquisite blend of fragrances and colors to awaken your senses and take you on a delicious taste journey. Prepared with fresh, high-quality ingredients, this dish is healthy and nourishing. Come and enjoy!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    15 minutes

  • Temps de repos


  • Temps de cuisson

    15 minutes

  • Temps total

    30 minutes

Liste des ingrédients

  • 500 g fresh peas, for shelling
  • 1 yellow onion
  • 200 g round Camargue rice for risotto
  • 50 cl vegetable stock

Spring risotto with peas and reblochon cheese

La recette

– 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.

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