I was watching the Food Network, and this caught my eye! This is the exact recipe, with no modifications, so keep in mind that the dairy is soooo not safe, and that vegetable stock can be substituted easily.
1 quart chicken stock 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 rounded cup Arborio rice Salt and pepper 1 cup frozen peas 1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls
Place chicken stock in a small pot and warm over low heat. Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
I think this would be really easy, if you were doing something like a roasted chicken, or chicken burgers, because it doesn't require much attention!