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Vegetable Risotto


Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4


250g (9oz) short grain rice or Arborio

250g (9oz) mixed vegetables

½ teaspoon ground turmeric

600ml vegetable stock

2 tablespoons grated Parmesan (optional)

Black pepper to taste (optional).


1. Thoroughly wash the rice.

2. Chop all the vegetables into small chunks.

3. Place rice and vegatables in a saucepan.

4. Add the turmeric and ¾ of the vegetable stock.

5. Bring to the boil.

6. Turn heat down, cover the pan and cook gently for about 20 minutes stirring occassionally.

7. Add more of the stock if necessary.

8. Take off heat when rice is tender and most of the liquid has been absorbed.

9. Serve hot, lightly sprinkled with Parmesan and black pepper (both optional).

leek and mushroom risotto on a plate