Preheat the oven to 350 degrees. Put 4 cups of the chicken stock including Le Creuset and the rice. Cover and bake for 45 minutes, until all the liquid is absorbed as well as the rice is al dente.
Remove from the oven, add the rest of the cup of chicken stock, pepper, and the Parmesan, wine, butter, salt, and stir for 2-3 minutes, before the rice is creamy and heavy. Add the peas and stir until warmed through. Serve hot.