Vegetable Risotto Dressing

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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)

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