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Heat a large skillet to medium-high and add olive oil. Allow it heat and add celery, onion and carrot the the pan. Sauté, stirring occasionally, until the onions are translucent and the vegetables have softened – about 5 minutes.
Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.
Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. All the rice to simmer for 45 – 50 minutes.
Remove from heat and allow the rice to set for 5 – 10 minutes to allow the rice to absorb any remaining liquid.
Fluff the rice with a fork and garnish with fresh herbs before serving.