Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time.
Combine the rice with the broth and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water.
When done, the rice should have a tender and creamy texture. Season with salt and pepper, then let the risotto stand, covered, for 5 minutes or so.
Stir in any of the additions suggested below, or use them for topping.