Vegetable Risotto Dressing

Active Time
25 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 8
© Frances Janisch

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)

How to Make It

Step 1    

Heat the olive oil in a large skillet. Add the mushrooms and carrots, season with salt and pepper and cook over moderately high heat for 5 minutes. Add the Broccolini and cook for 2 minutes. Stir in the red pepper.

Step 2    

Preheat the oven to 350°. Melt the butter in a medium saucepan. Add the shallot and cook over moderate heat until softened but not browned, about 4 minutes. Add the rice and cook for 1 minute. Add the stock and bring to a boil. Add the Parmesan, cover and cook for about 17 minutes. Stir the rice and panko into the vegetables and season with salt and pepper.

Step 3    

Butter a 6-cup baking dish and spread the rice in it. Bake for about 45 minutes, or until lightly browned. Let rest for 10 minutes before serving.

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