Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
In a small bowl, toss shrimp in 2 tbsp. of olive oil and season with salt and pepper. In a
Dutch oven (or large stockpot), add the shrimp and cook on medium high heat until they're opaque in the center, about 3 minutes. Remove from heat and place shrimp and juices in a bowl. Set aside.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.