Set your oven to 180°C (350°F). This step is important for even cooking. While the oven heats, warm your chicken broth in a pot. Warm broth helps the rice cook smoothly and evenly.

Heat olive oil in your Dutch oven. Add chopped onion and cook for 3–4 minutes. Stir gently. Add garlic and cook for another minute. The smell will be rich and inviting.

Pour the Arborio rice into the pot. Stir well for 2 minutes. This step coats the rice with oil. It helps the grains stay separate and creamy after baking.

Add white wine slowly. Stir gently and let it cook until mostly absorbed. This adds a deep flavor. It also gives the risotto a slight tang.

Now pour in the warm chicken broth. Add salt and pepper. Stir once to mix everything well. Do not overmix. Cover the pot tightly with foil or a lid.

Place the pot in the oven. Bake for 40 minutes. Do not open the oven often. Let the rice cook slowly and absorb all the liquid.

Take the pot out carefully. Stir the risotto once. Add butter and Parmesan cheese. Mix until creamy. Add peas if using and stir again.

Sprinkle fresh parsley on top. Serve warm. The texture should be creamy but not runny. Each bite should feel rich and comforting.