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Preheat the oven to 350 degrees. Place the rice and 4 cups of the simmering chicken stock in a dutch 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 remaining chicken stock, the Parmesan, wine, butter, salt and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas, stir until heated through.
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