Steam or boil the broccoli until tender, about 3-4 minutes. Drain thoroughly and chop finely.

In a small saucepan, warm the chicken broth over low heat.

In a large pot, melt the butter over medium heat. Add the Arborio rice and toast for 3 minutes.

Pour in 1 cup of the warmed chicken broth and stir constantly until mostly absorbed.

Continue adding the remaining broth, one cup at a time, stirring frequently. Add the chopped broccoli during the last addition of broth.

Once the rice is tender, remove your pot from heat. Stir in the shredded cheddar cheese until it melts.

Serve hot, garnished with a sprinkle of paprika.