Peel and brunoise the carrots.
Peel and finely mince the shallots.
Prepare the fish bouillon.
Heat the olive oil in a frying pan and lightly brown the onions and carrots for 3 minutes.
Add the rice and stir while cooking for 2 minutes until it becomes clear.
Pour over the white wine and as soon as it is absorbed by the rice, add a ladleful of bouillon. Stir.
When the bouillon is well absorbed, add the Sauté Végétal and the frozen peas.
Continue to add a ladleful of bouillon as soon as each one is absorbed (20 mins).
Add the cream, check the seasoning.
Sprinkle generously with parmesan before serving.