I love risotto and love making risotto and have never minded the stirring while adding hot broth as I find it quite relaxing.
This recipe is from the cookbook Passionate Vegetarian by Crescent Dragonwagon (honestly... that's her name!)
and was actually written to be cooked in a pressure cooker but I cooked it like a regular risotto.
1 Tbsp. BUTTER
1 Tbsp. OLIVE OIL
1 small ONION, finely diced
4-6 cloves GARLIC, chopped
2 c. ARBORIO RICE
1/2 c. DRY WHITE WINE
1 pkg. (10 oz.) frozen LIMA BEANS, cooked
32oz. VEGETABLE BROTH, heated
1/2 c. ITALIAN PARSLEY, finely chopped
1/2 c. CILANTRO, finely chopped
1/2c. DILL, finely chopped
1/2 c. SCALLIONS, thinly sliced
SALT and freshly ground PEPPER
PARMESAN CHEESE, grated to serve on top
Melt butter and olive oil together in a saucepan. Add onion and cook until softened but not browned. Add garlic and cook until fragrant... about 30 seconds.
Add the rice and coat with the oil in the pan.
Add wine and stir until wine is nearly absorbed.
Add ladles of the heated vegetable broth, stirring constantly. When that liquid is absorbed add another ladle.
Continue until all broth is used and the rice is tender.
Add the fresh herbs, scallions, and lima beans and gently stir together.
Serve with Parmesan cheese to sprinkle on top, if desired.