Preheat the oven to 400F. Line an extra large baking sheet with parchment paper.
Arrange broccoli florets on the prepared baking sheet then drizzle with 2 tbsps olive oil and healthy pinch salt and pepper. Toss to coat then roast in the oven until slightly crispy, about 30 minutes.
Meanwhile, heat the remaining 2 tbsps olive oil in a large dutch oven over medium heat. Once the oil is hot, add the minced garlic and shallots along with a healthy pinch of salt and pepper. Toss to coat then sauté until fragrant, about 3-5 minutes stirring occasionally. Stir in the arborio rice then cook until translucent, about 3-5 minutes, stirring occasionally. Add wine to the pot and cook until almost all of it has been absorbed, stirring often.
Add in the vegetable stock, 2 cups at a time, allowing it to absorb fully before adding the next cup until all the stock has been absorbed (mine took about 6-8 minutes per cup), stirring occasionally.
Finally, add it in the butter, shredded cheddar, and parm then mix until melted and well combined. Stir in the roasted broccoli and serve!