Heat olive oil in a large saucepan over medium heat. Add rice and saute until lightly browned. (This part is optional. Sometimes I skip the browning if I'm pressed for time.)

Add chicken broth, Italian herbs, salt and pepper.

Bring to a boil, reduce heat, cover and simmer about 15 to 20 minutes, or until rice is tender and broth is absorbed.

Stir in Parmesan cheese and serve.