Creamy Vegan Stroopwafel Risotto with Mushroom Medley and Sauteed Greens

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup arborio rice 2 cups vegan chicken or vegetable broth, warmed 1/4 cup soy
• free vegan cream cheese 2 tbsp crushed stroopwafels (6 stroopwafels) 2 cups sliced mixed mushrooms 2 cups fresh spinach 1 large leek, thinly sliced 1/4 cup white wine 3 tbsp vegan butter or coconut oil Salt and pepper, to taste

Instructions

1. In a large pan, melt the vegan butter over medium heat. Add the sliced leek and saute until softened.
2. Stir in the arborio rice and toast for 3 4 minutes until lightly golden.
3. Pour in the white wine, stirring constantly, and let it reduce by half.
4. Gradually add the warmed broth to the rice, one cup at a time, stirring continuously and allowing each addition to be absorbed before adding more.
5. While the risotto is cooking, prepare the mushroom medley by sauteing the mixed mushrooms until tender and golden. Season with salt and pepper to taste.
6. Once the risotto has reached a creamy consistency, stir in the vegan cream cheese and crushed stroopwafels until fully incorporated. Adjust seasoning if needed.
7. In a separate pan, saute the fresh spinach until wilted. Season with salt and pepper to taste.
8. To plate, spoon the risotto onto the center of a flat overhead plating area, spreading it out in a circle. Arrange the sauteed mushrooms on one side and the wilted spinach on the other.
9. For bottom view, focus on the risotto's texture, the melty vegan cream cheese, and the crunch from the crushed stroopwafels.

Chef’s Insight

The use of stroopwafels adds a unique twist to traditional Dutch cuisine while maintaining the vegan dietary restrictions.

Notes

For an added touch, garnish with fresh parsley or a sprinkle of nutritional yeast.