In large skillet with high sides over medium heat, heat 1 tablespoon butter and olive oil; add onion and sauté 6 to 8 minutes, stirring occasionally with wooden spoon until soft and golden.

Add garlic and sauté, stirring about 1 minute, until fragrant.

Add rice to skillet and stir together with onion mixture for 2 minutes or until rice just becomes translucent with opaque white center.

Add stock 1/2 cup at a time, stirring continuously about 25-30 minutes, until stock is almost completely absorbed and rice is creamy and translucent with no white center.

Stir in 1 tablespoon butter, broccoli and peas. Let peas and broccoli cook until warmed through, about 3-4 minutes. Season with salt and pepper to taste.

To serve, garnish with sprouts.