Nothing resembles spring like the blooming of flowers: this week we give you the starting point to create something in the kitchen with a bouquet of seasonal, delicate and sparkling flavors!

Cook the rice in boiling salted water, drain it, and place it in a salad bowl.

Add the previously blanched peas, the juice of one lemon, the knob of butter, and the Parmesan cheese. Mix everything well and place in 4/6 previously buttered molds.

Bake in the preheated oven at 180 degrees for 20 minutes. When cooked, take the molds out of the oven, take them out of the molds onto individual plates and garnish with the zest of the lemons, edible flowers and a handful of black pepper.