How to cook
Put rice and 3 cups of the vegetable broth in a casserole pan. Cover it with aluminum foil and bake at 356°F (180 degrees) for about 45 minutes or until the rice is al dente.
Take it out from the oven and add the remaining broth, wine, butter, peas and parmesan. Season it with salt and black pepper and mix it well.
Place it back in the oven for 10-15 minutes.
Serve it warm with grated Parmesan cheese on top.