Rainbow Risotto

Yield:	1 Servings
Categories:

1	tb	Vegetable oil
1/2	oz	Butter
1		Onion, chopped
1/2	ts	Turmeric, ground
2	c	Rice
4	c	Vegetable stock (I use Knorr's Vegetable Soup - works fine)
1	sm	Butternut pumpkin or marrow, seeded & chopped
4	oz	Fresh or frozen peas
1	sm	Red pepper, chopped
2		Zucchini, chopped
		Some freshly ground black pepper for taste