Place Arborio rice and 4 cups of the chicken stock inside a 5qt Dutch oven (cast iron pot). Cover and bake for 45minutes, until most of the liquid is absorbed and the rice is al dente. Remove pot from oven and place on cooktop.
Add remaining chicken stock, Parmesan cheese, white wine, butter, salt, and pepper into the pot. Stir continuously to break down the start of the risotto for 2 to 3 minutes, until the rice has thickened and is creamy.
Serve plain creamy parmesan risotto into a bowl with the peas on the side for the kid who doesn’t like veggies mixed in, and for the remaining risotto, add in 2 drained cups of Libby’s Sweet Peas, totaling 1 cup of peas. Stir for about a minute and serve hot with additional parmesan cheese.