Substitute for White Wine in Risotto: Best Options

A practical substitute for white wine in risotto is broth with a small splash of lemon juice: use ¼ cup (60 ml) broth and 1 teaspoon (5 ml) lemon juice in place of ¼ cup wine. This recipe uses that combination in a creamy Italian-style risotto, where the broth provides cooking liquid and the lemon supplies a gentle lift without making the rice taste sour.

Ingredients

5 cups (1.2 L) low-sodium vegetable or chicken broth, divided
1 tablespoon (15 ml) olive oil
3 tablespoons (42 g) unsalted butter, divided
1 medium yellow onion, finely diced, about 1 cup (150 g)
1½ cups (300 g) Arborio rice
1 teaspoon (5 ml) fresh lemon juice
¾ cup (60 g) finely grated Parmesan cheese
½ teaspoon (3 g) fine salt, or to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Prepare the broth and ingredients. Set aside ¼ cup (60 ml) of the broth for the wine substitute and put the remaining 4¾ cups (1.14 L) in a saucepan. Warm it over low heat until steaming but not boiling, then keep it warm beside the risotto pan. Dice the onion, grate the Parmesan, and measure the lemon juice. Keeping the broth warm helps the rice cook evenly and prevents each addition from cooling the pan.
Soften the onion. Heat the olive oil and 1 tablespoon (14 g) of the butter in a wide, heavy saucepan or deep skillet over medium heat. Add the onion and cook for about 4 minutes, stirring often, until soft and translucent. It should not brown; lower the heat if the edges start to color. A wide pan gives the rice room to cook in an even layer and makes stirring easier.
Toast the rice. Stir in the Arborio rice and cook for about 2 minutes, stirring so the grains are coated in the fat. The edges will look slightly translucent while the centers remain pale. This brief toasting helps the grains hold their shape as they release starch into the broth. Do not rinse the rice first, because the starch on its surface contributes to risotto’s creamy texture.
Add the wine substitute. Stir the lemon juice into the reserved ¼ cup (60 ml) broth, then pour it into the pan. Stir and scrape the bottom of the pan until most of the liquid has been absorbed, about 1 minute. The mixture should smell bright and savory, not sharply lemony. Using broth for the liquid volume and just a little lemon for acidity keeps the result balanced.
Cook the risotto gradually. Add about ½ cup (120 ml) of warm broth and stir regularly until the rice has absorbed most of it. Continue adding broth in ½-cup portions, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Maintain a gentle simmer rather than a hard boil. Start checking the rice after about 18 minutes of adding broth; the grains should be tender but still have a slight firmness at the center. The full process usually takes about 20 minutes after the first broth addition, and you may not need every drop.
Finish and serve. Take the pan off the heat when the rice is creamy and just tender. Stir in the remaining 2 tablespoons (28 g) butter, Parmesan, salt, and pepper. Taste before adding extra salt, particularly if the broth or cheese is salty. If the risotto seems too thick, stir in a splash of warm broth; it should slowly spread when spooned into a bowl rather than sit in a stiff mound. Rest for 1 minute, scatter over parsley if using, and serve promptly.

Tips

Keep the acidity restrained. One teaspoon (5 ml) lemon juice is enough to brighten this quantity of rice. If you use vinegar instead, start with ½ teaspoon (2.5 ml) mild white wine vinegar or apple cider vinegar mixed into the ¼ cup broth. Taste at the end before adding more; too much acid can overwhelm the Parmesan.
Choose a suitable broth. Vegetable broth keeps the recipe vegetarian if the Parmesan is made without animal rennet; chicken broth gives a deeper savory flavor. Use low-sodium broth when possible, since Parmesan adds salt. Water can replace some or all of the broth in a pinch, but the risotto will taste less full-bodied, so season carefully.
Stir often, not constantly. Regular stirring encourages the rice to release starch, but it is fine to pause briefly while the broth absorbs. Keep the heat at a gentle simmer, and do not pour in all the broth at once; gradual additions make it easier to control the final texture.
Adjust for the rice, not just the clock. Arborio brands and pans can absorb liquid at different rates. Stop adding broth when the grains are tender with a little bite and the risotto is loose and creamy. If it is still firm, continue with small splashes of warm broth rather than serving it undercooked.

Serving Suggestions

Serve the risotto as soon as it is finished, while it is soft and flowing. Offer extra grated Parmesan and black pepper at the table, and add a green salad dressed simply with olive oil and vinegar for a fresh contrast. Roasted asparagus, sautéed spinach, or green peas also work well alongside it. For a larger meal, pair it with roasted vegetables or a simply cooked protein; keep additions separate if you want the lemon-parmesan flavor to remain the focus.

Risotto can firm up quickly as it sits, so warm the serving bowls if dinner will take a few minutes to reach the table. If the pan thickens before serving, loosen it with a little warm broth and stir gently. Avoid leaving it over direct heat while guests are being served, since the bottom can become dry even when the top still looks creamy.

Variations

Use another mild acid. Instead of lemon juice, use ½ teaspoon (2.5 ml) white wine vinegar or apple cider vinegar in the reserved broth. Both add a little sharpness, though vinegar can taste more direct than lemon. For a very mild version, omit the acid and use the full 5 cups of broth; the risotto will still cook properly, but it will taste rounder and less bright.

Add mushrooms. Cook 8 ounces (225 g) sliced cremini mushrooms in a separate skillet until browned, then fold them into the finished risotto. Cooking them separately lets moisture evaporate and gives them better color. You can also add a few leaves of fresh thyme, but keep the seasoning modest so it does not cover the rice and cheese.

Make it dairy-free. Use olive oil in place of butter and omit the Parmesan, or finish with a suitable plant-based grated alternative. The result will be less rich and may need more seasoning; add a small pinch of salt only after tasting. For a vegetarian version, check that both the broth and any cheese or cheese alternative meet your preferences.

Use a different rice only if needed. Carnaroli or Vialone Nano can be used in the same general method as Arborio, though the liquid absorption and cooking time may differ slightly. Long-grain rice is not a direct equivalent: it releases less starch, so the finished dish will be less creamy. If substituting, follow the package’s guidance and judge doneness by texture.

Storage and Reheating

Risotto is at its creamiest freshly made, but leftovers can be stored. Transfer them to a shallow covered container and refrigerate within 2 hours of cooking. Keep refrigerated for 3–4 days. The rice will absorb more liquid as it cools, so expect a firmer texture after storage.

Reheat a portion in a saucepan over low to medium-low heat with 1–2 tablespoons (15–30 ml) broth or water per cup of risotto, stirring until hot throughout. Add more liquid a little at a time if needed. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. A microwave also works: cover loosely, heat in short bursts, and stir between bursts, adding a splash of liquid to loosen it. Refrigerate any leftovers again promptly and do not reheat the same portion repeatedly.

You can freeze risotto in an airtight, freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator, then reheat with extra broth; the grains may be softer and less distinct than when freshly cooked. Do not leave cooked risotto at room temperature for more than 2 hours.

Frequently Asked Questions

What is the best substitute for white wine in risotto?

For a straightforward replacement, use the same amount of broth as the wine called for and add a small amount of lemon juice. In this recipe, ¼ cup (60 ml) broth plus 1 teaspoon (5 ml) lemon juice replaces ¼ cup wine. The broth supplies the liquid, while the lemon provides a little acidity without adding wine flavor.

Can I leave out the lemon juice?

Yes. Replace the wine with broth alone and follow the same cooking method. The risotto will be a little less bright, but it will still be creamy and properly cooked. Taste it at the end, since the saltiness and sharpness of the broth and Parmesan affect the balance.

Can I use water instead of broth?

Yes, water can replace broth, including the ¼ cup used with lemon. It will not contribute as much savory flavor, so use well-seasoned Parmesan and taste before serving. If you have some broth available, using even part broth and part water gives the dish more depth than water alone.

Does risotto need white wine to be authentic?

Many risotto recipes begin by adding wine after toasting the rice, but versions vary by region, household, and the ingredients on hand. Wine adds acidity and aroma; it is not what makes the rice creamy. Gradual broth additions, frequent stirring, and starchy short-grain rice are the important parts of this method.

Can I use cooking wine or vinegar as a one-for-one replacement?

Cooking wine may be salty, so it is not the best automatic swap; if you use it, reduce the added salt and taste carefully. Vinegar is more concentrated than wine, so do not generally replace wine with the same volume of vinegar. Start with ½ teaspoon (2.5 ml) mild vinegar in the broth, then adjust only after tasting.

Why did my risotto turn out too thick or too firm?

It may have absorbed the broth while cooking or continued to thicken as it stood. Stir in warm broth a splash at a time until it loosens. If the rice itself is still firm, return the pan to a gentle simmer and add more warm broth until the grains are tender. Check texture rather than relying only on the timer.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).