In which case riosotto is perfect - you can do it in the oven - basic quantities are 2 cups of arborio rice to 5 cups of liquid baked in a covered pot at 200 degrees for 40 minutes. You can add vegies at any stage, use water, stock or wine as a liquid, and I sometimes make a basic batch and add vegies/chicken at the end for a bit of variety. Adding cream and parmesan at the end once its all cooked makes it nice and creamy