Combine rice and stock in the pot

• Put the Arborio rice in a large ovenproof pot with a lid.
• Pour in most of the chicken stock, keeping the last cup warm for later.

Bake covered

• Cover the pot with the lid.
• Bake at 175 °C for 45 minutes, without stirring.

Finish on the stovetop

• Transfer the pot to the cooktop over medium heat.
• Pour in the remaining warm stock and the white wine.
• Add the diced butter and the grated Parmesan.

Stir vigorously to make it creamy

• Stir vigorously for 2 to 3 minutes to release the starch and thicken the risotto.

Add peas and season

• Dump in the frozen peas straight from frozen.
• Season with salt and pepper and stir to combine.

Reheat and taste

• Reheat gently until the risotto is really hot.
• Taste and adjust the seasoning, then serve.