Preheat oven to 350 degrees F.
Place rice and chicken stock in a Dutch oven (or other large, oven-safe pot), stir, and cover. Bake for 45 minutes, until most of the liquid is absorbed and rice is tender.
Remove from the oven and stir in the butter, Parmesan cheese, pesto, and wine. Stir for 2-3 minutes, or until the rice is thick and creamy. Add salt, to taste. Stir in the peas until heated through. Serve immediately.
Variations: stir in shredded, cooked chicken or grilled, chopped salmon along with the peas at the very end.