Step 1: Prepare Your Ingredients
Start by washing and cutting your broccoli into uniform, bite-sized florets. Dice your onion finely and mince the garlic. Grate your cheddar cheese from a block and set everything aside. Having everything prepped before you start cooking makes the process smooth and stress-free.

Step 2: Sauté Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Step 3: Toast the Rice
Add the uncooked rice to the pot with the aromatics. Stir continuously for about 2 minutes, allowing the rice to lightly toast. This step adds a subtle nutty flavor and helps the grains stay separate rather than clumping together.

Step 4: Add Broth and Cook Rice
Pour in the chicken or vegetable broth and stir well. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes without lifting the lid. This allows the rice to cook evenly.

Step 5: Add Broccoli
After 12 minutes, quickly remove the lid and add the broccoli florets on top of the rice. Do not stir them in—just place them on top. Replace the lid and continue cooking for an additional 5-7 minutes until the broccoli is tender-crisp and bright green, and the rice has absorbed all the liquid.

Step 6: Create the Cheese Sauce
Remove the pot from heat. Pour in the milk or cream and add the grated cheddar cheese, salt, pepper, paprika, and nutmeg. Gently fold everything together, stirring until the cheese melts completely and creates a smooth, creamy sauce that coats the rice and broccoli beautifully.

Step 7: Adjust Seasoning & Serve
Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish, garnish with fresh parsley if desired, and serve immediately while hot and creamy.