I usually do mine over a moderate to high-ish heat - each addition of the stock should only take a couple of mins to absorb and I do mine about a cup or so at a time. Though I did find a recipe for an oven baked risotto that was super easy and can have all kinds of interesting stuff added (pumpkin, chicken, chorizo...whatever takes your fancy) Oven-baked Risotto Recipe - Taste.com.au

And best bit, it takes about 10 mins prep to get to oven point, bung it in the oven for 30 and done