Easy Bad Risotto

Here's a recipe I made up the other day. It came out a lot like risotto, but less fussy and pretentious.

Barry's Failed Attempt at Some Basic Chicken Soup When He Was Sick

2 cups chicken stock
2/3 cup medium-grain rice (or any rice, probably. I just like medium-grain.)
1/4 cup heavy cream (more or less; really, you just want a little to make it kinda creamy)
2 large carrots
1/2 cup frozen green peas
1 tsp. salt
asiago and black pepper to taste

Bring stock to boil, covered. Add rice. Recover. Peel and chop carrots. Add carrots. Recover and boil on low heat for about 15 minutes, as if you just wanted to cook some cheap white rice; try not to think about how much money the ingredients cost or you'll want to check on it too often. Take the pot off heat, uncover, and stir in cream slowly. Serve topped with pepper and asiago.

This really is pretty good! And easy when you consider that you're doing about as much work as you would to just cook some rice. I bet if you added another cup of stock at the end, and use maybe half the peas and carrots, it would be more like what I was trying to make to begin with, but that probably wouldn't be as good.