Absolutely! Here’s a Cheesy Vegetable Risotto recipe adhering to your criteria:

Ingredients:

1. 200 grams Arborio rice
2. 2 medium onions, chopped
3. 2 cloves of garlic, minced
4. 1 litre vegetable broth
5. 200 grams of mixed vegetables (for example bell peppers, zucchini, carrots), diced
6. 75 grams of Gouda cheese, grated
7. 75 grams of Edam cheese, grated
8. 2 tablespoons of olive oil
9. Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onions and garlic. Cook until translucent, about 5 minutes.
2. Add the Arborio rice to the pan, stir well to ensure that each grain is coated with oil.
3. Start to add the vegetable broth, one ladle at a time. Ensure that the rice absorbs all the liquid before adding the next ladle. Stir frequently. This process should take about 20 minutes.
4. After half of the broth is added, stir in the diced vegetables.
5. Once all the broth is absorbed and the rice is tender, lower the heat and stir in the grated Gouda and Edam cheeses. Mix well until the cheese has melted and the risotto has a creamy texture.
6. Season with salt and pepper to taste.
7. Serve immediately with some additional grated cheese on top.

Enjoy your delicious, cheesy vegetarian risotto!

Note: You can include or exclude certain vegetables, based on what is available at your local grocery store in The Netherlands. You can also experiment with other Dutch cheese varieties for a different flavour profile.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes