Vanille-Risotto verschiedene Versionen - Vegane und Pilz Variante am Schluss


  • 1.5 cups Arborio rice (risotto rice)
  • 1 medium onion, finely chopped
  • 2 tablespoons butter or olive oil
  • 1/2 cup white wine
  • 4 cups of hot vegetable stock
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1/2 cup grated parmesan
  • salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. Split the vanilla pod lengthways and scrape out the pulp with a knife. If you're using vanilla extract, you can skip this step.

  2. In a large saucepan or deep pan, heat the butter or olive oil over medium-high heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

  3. Add the arborio rice and sauté, stirring constantly, until the rice grains are evenly coated with fat and slightly glossy, about 2 minutes.

  4. Add the white wine and continue to cook, stirring constantly, until the rice has absorbed the wine.

  5. Slowly add the hot vegetable broth, about 1/2 cup at a time. Stir the rice continuously, allowing it to absorb the liquid before adding the next batch. Repeat this process until the rice is fully cooked and creamy. This takes about 20-25 minutes.

  6. Stir in the vanilla (vanilla pulp or vanilla extract) and the grated parmesan. Season the risotto with salt and pepper.

  7. Serve the vanilla risotto immediately, garnished with fresh parsley if desired. Enjoy this delicious and unique savory dish with a pinch of vanilla!

Vanilla Risotto: Different variations

  1. Vegan Version: For a vegan version of the vanilla risotto, replace the butter with vegan margarine or olive oil and omit the parmesan or substitute it with a vegan cheese alternative. Vegan cheese alternatives can be nut-based or made from other plant-based ingredients. Also, make sure you use a vegan vegetable broth.

  2. Version with mushrooms: Ingredients:

  • 2 cups fresh mushrooms (e.g. button mushrooms, shiitake or oyster mushrooms), sliced
  • 2 tbsp butter or olive oil (in addition to the 2 tbsp in the basic version)
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper to taste


  1. In a separate pan, heat the additional 2 Tbsp butter or olive oil and add the mushroom slices. Fry until tender and lightly browned, about 5-7 minutes. Season with salt and pepper.

  2. Fold the fried mushrooms and chopped parsley into the finished vanilla risotto just before serving. If desired, the mushroom variant can also be prepared with vegan margarine.

  3. Vegan version with mushrooms: Combine the vegan version and the mushroom version by using vegan margarine or olive oil instead of butter and replacing the parmesan with a vegan cheese alternative. Make sure you use a vegan vegetable broth.

These variations allow you to customize the vanilla risotto to suit your personal preferences and dietary needs. Enjoy the creamy, flavorful and aromatic dish in different delicious versions!