Heat oil in pot on medium-low heat.
Cut onion and add to pot. Cook for 5 minutes, stirring frequently.
Add garlic and carrots. Cook for 5 minutes, stirring frequently.
Add rice to pot. Stir and cook for 1 minute.
Add chicken stock and boiling water to pot (if vegetarian, replace with vegetable stock). Stir and bring to a boil.
Reduce heat to low and cook for 30 minutes, stirring occasionally. If rice isn't cooked but the liquid is gone, simply add 1/4 cup - 1/2 cup more boiling water and cook it off.
Serve with a sprinkle of parmesan cheese.
This recipe is slightly easier than traditional risotto in that you don't have to keep adding water, you only add the liquid once and cook it until the rice is done.