Easy Parmesan "Risotto"

by Ina of course :) 

 Ingredients: 

1 1/2 cups arborio rice 

5 cups simmering chicken stock 

1 cup parm- grated 

1/2 cup dry white wine 

3 tbs unsalted butter, diced 

2 tsp salt 

1 tsp pepper 

1 cup frozen peas 

 Place rice and 4 cups of chicken stock in 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 parm, wine butter, salt and pepper, and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.