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.
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.
Pour in a ladle of stock, mix until the liquid is absorbed and repeat until the risotto is cooked.
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