Vegetable Risotto Dressing

• 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.

extravirgin olive oil, shiitake mushrooms, carrots, salt, broccoli, red bell pepper, unsalted butter, shallot, arborio rice, chicken stock, freshly grated parmesan cheese

Taken from www.foodandwine.com/recipes/vegetable-risotto-dressing (may not work)