Vegetable Risotto Dressing

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)

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