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1
PREPARE TOPPING Adjust oven rack to middle position and heat oven to 400 degrees.
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2
Grease 13- by 9-inch baking dish.
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3
Pulse bread, 1/4 cup Parmesan, and melted butter in food processor until coarsely ground.
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4
Add garlic.
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5
MAKE FILLING Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside.
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6
Melt remaining butter in Dutch oven over medium heat.
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7
Cook onion and broccoli stems until softened, 8 to 10 minutes.
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8
Add rice and cook, stirring constantly, until rice is translucent, about 1 minute.
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9
Stir in broth, half-and-half, and salt and bring to boil.
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10
Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes.
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11
Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.
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12
TOP AND BAKE Pour mixture into prepared baking dish and top with bread crumb mixture.
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13
Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes.
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14
Cool 5 minutes.
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15
Serve.
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16
MAKE AHEAD Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day.
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17
Refrigerate topping separately.
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18
Bring filling to room temperature before adding bread crumbs and baking as directed.
