Vegetable Risotto Dressing Recipe

Name: Vegetable Risotto Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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)

Servings: persons

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.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Risotto Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Risotto Dressing

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