Cauliflower and Broccoli Risotto

This is a variation on the usual risotto bianco.

For 4-6 portions you need:
For 4-6 portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
salt and pepper
100g Parmesan, grated
1/2 head cauliflower
1 small head broccoli

Fry the onion in the oil and butter till soft and translucent. Add the garlic and rice and cook for a further 2-3 mins till the rice is lightly toasted. Add the wine and bubble off. Add the broccoli stalk (finely chopped) and then add the stock a ladle at a time till all absorbed and the rice is plumed up and delicious. About 10 ins before the end add the cauli and broccoli florets. Season and stir through a touch more butter. Serve with parmesan.