Prep your ingredients: Finely chop the onion, mince the garlic, and cut broccoli into small bite-sized florets. If using frozen broccoli, no need to thaw.

Warm the pot: In a large, deep skillet or Dutch oven, heat 1 tablespoon olive oil or butter over medium heat until shimmering or melted.

Sauté aromatics: Add the onion with a pinch of salt. Cook 3–4 minutes, stirring, until softened and translucent. Stir in the garlic and cook 30 seconds until fragrant.

Toast the rice: Add 1 cup long-grain white rice. Stir to coat in the fat and toast for 1–2 minutes. This step builds flavor and helps the grains stay separate.

Add liquid and season: Pour in 2 cups low-sodium broth. Add 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of paprika if using. Stir once to combine and bring to a gentle simmer.

Simmer gently: Reduce heat to low, cover, and cook 10 minutes. Avoid lifting the lid too often—that steam is doing important work.

Add the broccoli: Stir in 2 to 2 1/2 cups broccoli florets. If using fresh, add now and re-cover; if using frozen, add and cook uncovered for 1–2 minutes to bring the temperature back up, then cover. Cook another 6–8 minutes, or until rice is tender and broccoli is bright and just soft.

Creamy finish: Stir in 1/2 cup milk or half-and-half. Let it warm through for 1 minute on low heat, stirring gently so the rice doesn’t stick.

Add the cheese: Turn off the heat. Add 1 1/2 cups shredded sharp cheddar and 2 tablespoons grated Parmesan (if using). Stir slowly until melted and glossy. Taste and adjust salt and pepper. For a little lift, add a pinch of red pepper flakes and a touch of lemon zest or a small squeeze of lemon juice.

Serve: Top with a handful of extra cheddar if you like. Let it rest 2 minutes to thicken slightly, then spoon into bowls.