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Preheat the oven to 350 degrees F (175 degrees C).
Add 4 cups warm stock and rice to a Dutch oven or other oven-safe pot with a lid; cover the pot.
Cook in the preheated oven for 45 minutes—'no standing, no stirring, just set a timer and forget about it,' says Ina.
Return the pot to the stove to add 'lots of delicious things,' she says.
Stir in remaining 1 cup warm stock, wine, butter, and Parmesan, stirring vigorously for 2 to 3 minutes to bring out the rice’s starch, making it creamy and thick.
Stir in peas, salt, and pepper until combined; simmer until heated through.