Vegetable Risotto Dressing

Name: Vegetable Risotto Dressing
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced; 3 carrots, cut into 1/3-inch dice; Salt and freshly ground pepper; 3/4 pound Broccolini or broccoli, peeled and cut into 1/2-inch pieces; 1 roasted red bell pepper, peeled and cut into 1/2-inch dice; 2 tablespoons unsalted butter; 1 small shallot, minced; 1/2 cup arborio rice; 2 cups chicken stock or canned low-sodium broth; 1/4 cup freshly grated Parmesan cheese; 1 cup panko (Japanese bread crumbs)

12 ingredients

14 steps

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
3 carrots, cut into 1/3-inch dice
Salt and freshly ground pepper
3/4 pound Broccolini or broccoli, peeled and cut into 1/2-inch pieces
1 roasted red bell pepper, peeled and cut into 1/2-inch dice
2 tablespoons unsalted butter
1 small shallot, minced
1/2 cup arborio rice
2 cups chicken stock or canned low-sodium broth
1/4 cup freshly grated Parmesan cheese
1 cup panko (Japanese bread crumbs)

Directions

1

Heat the olive oil in a large skillet.
2

Add the mushrooms and carrots, season with salt and pepper and cook over moderately high heat for 5 minutes.
3

Add the Broccolini and cook for 2 minutes.
4

Stir in the red pepper.
5

Preheat the oven to 350.
6

Melt the butter in a medium saucepan.
7

Add the shallot and cook over moderate heat until softened but not browned, about 4 minutes.
8

Add the rice and cook for 1 minute.
9

Add the stock and bring to a boil.
10

Add the Parmesan, cover and cook for about 17 minutes.
11

Stir the rice and panko into the vegetables and season with salt and pepper.
12

Butter a 6-cup baking dish and spread the rice in it.
13

Bake for about 45 minutes, or until lightly browned.
14

Let rest for 10 minutes before serving.