In a medium frying pan, saute the onions over medium-high heat until soft.

Add the rice, and lightly saute for 2 – 3 minutes, until golden brown.

Add the chicken stock, stir, and cover. Add sea salt to taste, or about 1/2 tsp. (you can add more later if needed). This will cook with occasional stirring for about 30 – 40 minutes until the rice is almost done. It should look “puffy,” and the grains should split open.

When the rice is almost cooked, stir in the chopped broccoli florets.

Add the cheese and the cream (or half and half).

Stir this together, and allow the cheese to melt — just a minute or two.