Super Simple Oven Baked Parmesan Risotto

A creamy, soft rice risotto without all the fuss.

1 & 1/2 cups medium grain rice I use a Calrose rice. Traditionalists of course use Arborio
4 cups of hot simmering chicken beef or vegetable stock. I use chicken stock
1 & 1/2 cups of chicken stock or *** Customizable moment** 1 cup stock and 1/2 cup white wine for the end process. Traditional Risotto uses wine but in a pinch using all stock works great and still tastes great.
3 TBS diced unsalted butter
1 cup grated Parmesan cheese. I grab a block and toss it in the food processor when I can, but if I don’t have time–I use this Primo Taglio Grated Parmesan which is only 5 oz. see notes below for link
1 tsp black pepper
2 tsp kosher salt
8 oz chopped diced cremini or white button mushrooms.
1 cup frozen peas or couple handfuls

Preheat your oven to 350 degrees.
Heat 4 cups of the chicken stock in a Dutch oven until it comes to a boil.
Add the rice and mushrooms to the stock, once it starts boiling again, put the lid on and put in the oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the 1 & 1/2 cups of chicken stock, the Parmesan, butter, salt, and pepper, and stir until the rice starts to become creamy. This will take about 2-3 minutes.
Once mixed add the frozen peas at the end. Serve immediately.