Easy Parmesan "Risotto"

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, 2 tsp kosher salt, 1 tsp pepper and stir virgorously for 2 to 3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.