Vegetable Risotto Dressing


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Vegetable Risotto Dressing
Photo: © Frances Janisch
Active Time:
25 mins
Total Time:
1 hrs 40 mins


  • 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)


  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.

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