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1
Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Grease a 13 by 9-inch baking dish.
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2
Place the bread, 1/4 cup of the Parmesan cheese, the melted butter, and the minced garlic into a food processor and pulse until coarsely ground, about 10 pulses; set aside.
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3
Place the broccoli florets in a large microwave-safe bowl, cover tightly with plastic wrap, and cook on high power until bright green and tender, 3 to 4 minutes (take care Not to overcook the broccoli florets); set aside.
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4
Melt the remaining 2 tablespoons of chilled butter in a Dutch oven or large heavy pot over medium heat. Add the onions and broccoli stems and cook until softened, 8 to 10 minutes. Add the rice and cook, stirring constantly, until the rice is translucent, about 1 minute. Stir in the chicken broth, half-and-half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring often, until the rice is tender, about 25 minutes. Remove from the heat and stir in the cheddar cheese, cayenne, the remaining 1/2 cup of Parmesan, and the broccoli florets,.
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5
Pour the mixture into the prepared baking dish and top with the bread crumb mixture, Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool for 5 minutes and serve.
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6
(The filling can be prepared, placed into the greased baking dish, covered with plastic wrap, and refrigerated for up to 1 day. However, refrigerate the topping separately. Bring the filling to room temperature before topping with the bread crumbs and bake as directed.).
