Mouthwatering Dutch Vegetarian Dinner – Creamy Stroopwafel Risotto and Warm Roasted Winter Vegetables

Allergens

Gluten (contains stroopwafels)

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 3 stroopwafels, crumbled
• 1 tablespoon olive oil
• 2 cups winter vegetables (such as carrots, Brussels sprouts, and parsnips), chopped
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add winter vegetables and cook until tender, about 10 minutes. Season with salt and pepper.
2. In a separate pan, add Arborio rice and toast for 1 2 minutes. Pour in white wine and stir until absorbed.
3. Begin adding warmed vegetable broth to the rice, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
4. Once rice is cooked and creamy, stir in crumbled stroopwafels and grated Parmesan cheese. Adjust seasoning as needed.
5. To serve, place a portion of risotto on each plate, then top with roasted winter vegetables. Garnish with fresh parsley and enjoy!

Chef’s Insight

For an extra touch, drizzle a bit of balsamic glaze over the roasted vegetables.

Notes

Feel free to substitute winter vegetables with your favorites, such as butternut squash or sweet potatoes. - For added protein, top the risotto with roasted chickpeas or fried tofu.