Baked Parmesan Risotto

I plan to make this very soon...  it's from www.jonesing-for.com/2010/11/baked-parmesan-risotto/

Ingredients

• 1½ cups Arborio rice
• 5 cups hot chicken or vegetable stock, divided
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine (such as Chardonnay)
• 3 Tbsp. unsalted butter, at room temperature
• 1½ tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 cup frozen peas
• ½ cup chopped fresh parsley

Directions

1.) Preheat oven to 350° F with rack set in center of oven. Combine the rice and 4 cups chicken stock in a large Dutch oven with a tight-fitting lid. Cover and bake 45 minutes or until most of the liquid is absorbed and the rice is tender, but slightly firm.

2.) Carefully remove the Dutch oven from the oven and stir in the remaining cup of chicken stock, Parmesan cheese, wine, butter, salt, and pepper. Stir vigorously for a few minutes until rice is thick and flows like lava. Stir in peas and chopped parsley at the very end. Taste for seasoning and serve immediately.