Ingredients:
2 Tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice
Kosher salt and pepper
3 1/2 cups chicken broth
1 bag (12oz) frozen peas (Cook in water in the microwave, timed to be done when rice comes out of the oven.)
3/4 cup grated Parmesan (3oz)
3 Tablespoons unsalted butter
1 Tablespoon lemon juice

Preparation:
Heat oven to 375 degrees.
In a large Dutch oven, heat oil over medium.
Add onion and cook, stirring occasionally, until softened, about 3 minutes.
Add garlic and stir until fragrant, 1 minute.
Add rice, season with salt and pepper (about 1/2 tsp salt, 20 turns of the pepper grinder). Stir until rice is coated in oil and lightly toasted (just a hint of browning), two minutes.
Add broth and bring to a boil over high heat.
Cover and bake for 20 minutes or until almost all of the liquid is absorbed and the rice is tender.  (First time making this, rice was in the oven for 23 minutes.)
  Cook the peas while rice is in the oven.
Remove rice from oven and stir in peas.
Add Parmesan, butter and lemon juice, and stir until well blended and saucy.
Serve.