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Preheat the oven to 350 degrees F (175 degrees C).
In an oven-safe pot, combine 1 ½ cups arborio rice and 4 cups warm chicken stock.
Cover the pot with a lid and place it in the oven for 45 minutes.
After 45 minutes, remove the pot from the oven and add 1 cup warm chicken stock, ½ cup dry white wine, 3 tablespoons diced butter, and 1 cup grated Parmesan cheese.
Stir vigorously for 2-3 minutes to make the risotto creamy.
Add 1 cup frozen peas, 2 teaspoons salt, and 1 teaspoon pepper, and heat everything through on the stove.
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