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In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the orzo pasta to the pot and stir to coat it with the oil, onion, and garlic.
Pour in the chicken or vegetable broth and bring to a simmer.
Add the broccoli florets to the pot, cover, and let cook for about 10 minutes, or until the orzo is tender and the broccoli is cooked through.
Stir in the shredded cheddar cheese and milk or cream, mixing until the cheese is melted and the mixture is creamy.
Season with salt, pepper, and paprika if using. Serve warm.