Fry an onion in olive oil with garlic.

Add gourd or squash chopped into small pieces. No need to remove the skin. Add chopped broccoli.

Add the rice, enough for your number of servings, and stir for a few minutes.

Slowly add, while stirring, the stock. Keep stirring and adding for around 25 minutes until the risotto rice is soft.

Grate in some parmesan cheese add salt and pepper to taste.

Enjoy!