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Risotto of fresh peas and Roucoulons with fried onions

Preparation cuisson difficulté 25 min.
Preparation cuisson difficulté 10 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Appetizer

Ingredients Serves 4

  • 2 dessert spoons of olive oil
  • 1 red onion
  • 120 g of risotto rice
  • 3 pinches of salt
  • 4 twists of a white pepper mill (half tsp)
  • 4 dessert spoons of white wine
  • 500 ml of chicken stock
  • 80 g of Roucoulons
  • 100 g of fresh peas
  • Chives


  • 1
    Cook the fresh peas for 10 minutes in salted boiling water. Cool in ice water then drain quickly. Use half of the cooked peas to make a purée and set the other half aside.
  • 2
    Heat the oil in a saucepan and slowly fry the minced onion. Add the rice and stir for 2 minutes over low heat. Pour in the white wine, stir until the liquid has evaporated. Season with salt and ground white pepper.
  • 3
    Pour in a ladle of stock, mix until the liquid is absorbed and repeat until the risotto is cooked.
  • 4
    With the last ladle of stock, add the pea purée, the diced Roucoulons, the chopped chives and the fresh peas, Blend carefully, season to taste and portion into the plates

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