Vegetable Risotto Dressing

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  • Servings: 8

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  • 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 this recipe

  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.

  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.

  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.

Contributed By Photo © Frances Janisch Published November 2002

506251 recipes/vegetable-risotto-dressing 2013-12-06T23:55:34+00:00 Jean-Georges Vongerichten fall|master-cook|christmas|thanksgiving|american|pasta-and-noodles|side-dishes|stuffings|8|healthy|vegetarian november-2002 recipes,vegetable-risotto-dressing 506251

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