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Heat the olive oil in a large heavy-based pan over medium–high heat.
Add the onion and garlic and cook, stirring, for 1–2 minutes until fragrant.
Add the chicken, salt and pepper. Cook, stirring, for 3–5 minutes until golden.
Stir through the sweet paprika, onion powder and oregano, followed immediately by the arborio rice, chicken stock and cream.
Bring to a simmer, cover and reduce the heat to low so that it is just simmering. Cook for 15 minutes, stirring once halfway through.
Scatter the broccolini or broccoli over the surface of the rice and chicken mixture and stir gently to combine. Cover again and cook for a further 5 minutes.
Remove the pan from the heat and stir through the cheddar and parmesan. Put the lid back on to melt the cheese for a further 2 minutes.
Sprinkle with the extra parsley and parmesan and serve immediately!