Use the oven or hands-off stovetop technique: sauté aromatics and arborio rice in butter briefly, then add hot broth all at once, cover, and bake at 375°F (190°C) for about 20–25 minutes until liquid is absorbed. Finish on the stove with cheese and butter for creaminess.
This reduces stirring but still yields creamy risotto. Stir in vegetables or cooked proteins at the end to avoid overcooking.