2. Delicious Dutch Lunch: Vegetarian Stroopwafel-Stuffed Chicken and Mushroom Risotto with Aromatic Truffle Oil Drizzle Delicious Dutch Lunch: Vegetarian Stroopwafel-Stuffed Chicken and Mushroom Risotto with Aromatic Truffle Oil Drizzle

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup sliced cremini mushrooms
• 1/2 cup shredded mozzarella cheese
• 2 Dutch stroopwafels
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• 1/4 cup white wine
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup sliced cremini mushrooms
• 1/2 cup shredded mozzarella cheese
• 2 Dutch stroopwafels
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• 1/4 cup white wine
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then stuff each breast with a halved stroopwafel. Secure with toothpicks if necessary.
3. In a large skillet, heat 2 tablespoons of oil over medium high heat. Sear the stuffed chicken breasts for 3 4 minutes on each side until golden brown. Transfer to an oven safe dish and bake for 18 20 minutes or until cooked through.
4. In a separate saucepan, heat 2 tablespoons of oil over medium heat. Add the Arborio rice and cook for 2 3 minutes, stirring constantly. Pour in the white wine and cook until absorbed. Gradually add the warmed vegetable broth, stirring occasionally and allowing each addition to be absorbed before adding more.
5. Once the risotto has reached a creamy consistency, stir in the sliced cremini mushrooms and cook for 4 5 minutes. Remove from heat and stir in the mozzarella cheese and grated Parmesan cheese until melted and incorporated.
6. Drizzle truffle oil over the cooked chicken and risotto. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of stroopwafel-stuffed chicken and creamy mushroom risotto creates a fusion of flavors and textures that will impress guests and satisfy vegetarian diners alike.

Notes

For the best results, use fresh ingredients and avoid using pre-packaged or prepared risotto mixes.