✔ Updated · 10 ranked substitutes with exact ratios, a swap table and an alcohol-free method
Most risotto recipes add about 1/2 cup of dry white wine right after the rice is toasted. The wine brings a little acidity and fruitiness that keeps a rich, cheesy risotto from tasting flat, and honestly, it’s one of the easiest ingredients to replace.
The best substitute for white wine in risotto is an extra 1/2 cup of warm broth, plus 1 to 2 teaspoons of fresh lemon juice stirred in at the end. For a closer match, use alcohol-free dry white wine or verjus 1:1, or 1 tablespoon of white wine vinegar diluted in 1/2 cup of broth. Dry vermouth works too, but contains alcohol.
- Amounts below replace 1/2 cup (120 ml) of wine, enough for about 1 1/2 cups of arborio rice (4 servings).
- Acid is what you are replacing: add it a little at a time and taste.
- Sweet juices need cutting with broth and lemon so the risotto doesn't taste sugary.
If you don't have wine, don't drink alcohol or are cooking for kids, you can leave it out and still make an excellent risotto. These are the 10 best substitutes for white wine in risotto, ranked, with the exact amount to use in place of 1/2 cup of wine, plus a quick table and a step-by-step method for making risotto without wine.
The 10 Best Substitutes for White Wine in Risotto
Ranked from the most reliable to the most specialized. The first eight are alcohol-free; the last two contain alcohol. Every amount replaces 1/2 cup of dry white wine and goes in at the same point, right after the rice is toasted.
1. Extra Broth Plus Lemon Juice
Add 1/2 cup more warm broth in place of the wine, then stir 1 to 2 teaspoons lemon juice into the finished risotto. The easiest, most foolproof swap, and the one I reach for on busy weeknights.
2. Lemon Juice and Zest
Stir 1 tablespoon lemon juice into 1/2 cup broth and add it as the wine. Finish with a little grated zest. Great with peas, asparagus and chicken.
3. White Wine Vinegar
Dilute 1 tablespoon white wine vinegar in 1/2 cup broth and let it bubble off before the next ladle. Never use more than 1 tablespoon or it turns harsh.
4. Alcohol-Free Dry White Wine
Use 1/2 cup, 1:1. The closest match in flavor. Choose a dry style; sweet alcohol-free wines can make the risotto taste sugary.
5. Verjus
Use 1/3 cup verjus plus a splash of broth. Verjus is the tart juice of unripe grapes, so it gives wine-like acidity without sweetness or alcohol.
6. White Grape Juice, Cut With Lemon
Mix 1/4 cup unsweetened white grape juice with 1/4 cup broth and 1 teaspoon lemon juice. Good in butternut squash or pumpkin risotto.
7. Unsweetened Apple Juice or Cider
Mix 1/4 cup unsweetened apple juice or cloudy cider with 1/4 cup broth and 1 teaspoon lemon juice. Pairs well with squash, sausage and sage.
8. Lime Juice
Stir 2 teaspoons lime juice into 1/2 cup broth. Slightly sweeter and more floral than lemon, so it suits shrimp, crab and other seafood risottos.
9. Dry Vermouth (Contains Alcohol)
Use 1/3 cup dry white vermouth plus a splash of broth. It is fortified, so it keeps for months once opened. Herbal and very close to wine.
10. Dry Sherry (Contains Alcohol)
Use 1/4 cup dry sherry plus 1/4 cup broth. Nutty and savory, it is especially good in mushroom risotto. Avoid sweet cream sherry.
Substitute Chart: How Much to Use
Use this as a quick reference. Amounts replace 1/2 cup (120 ml) of dry white wine in a 4-serving risotto.
| Substitute | Amount | Alcohol-free? | Best in |
|---|---|---|---|
| Extra broth + lemon juice | 1/2 cup broth + 1 to 2 tsp lemon juice at the end | Yes | Any risotto |
| Lemon juice | 1 Tbsp in 1/2 cup broth | Yes | Pea, asparagus, chicken, lemon risotto |
| White wine vinegar | 1 Tbsp in 1/2 cup broth (no more) | Yes | Mushroom, vegetable |
| Alcohol-free dry white wine | 1/2 cup (1:1) | Yes | Any risotto |
| Verjus | 1/3 cup + splash of broth | Yes | Any risotto, especially seafood |
| White grape juice | 1/4 cup + 1/4 cup broth + 1 tsp lemon | Yes | Butternut squash, pumpkin |
| Apple juice or cider | 1/4 cup + 1/4 cup broth + 1 tsp lemon | Yes | Squash, sausage, sage |
| Lime juice | 2 tsp in 1/2 cup broth | Yes | Shrimp, crab, seafood |
| Dry vermouth | 1/3 cup + splash of broth | No | Any risotto |
| Dry sherry | 1/4 cup + 1/4 cup broth | No | Mushroom, chicken |
How to Make Risotto Without Wine
The method barely changes. The substitute goes in at the same moment the wine would, and the acid is adjusted at the end.
- Warm the broth. Keep about 5 cups of broth at a gentle simmer in a separate pot so each ladle doesn't cool the rice.
- Soften the aromatics. Cook a finely chopped onion or shallot in butter or olive oil over medium heat for 4 to 5 minutes until soft but not browned.
- Toast the rice. Add 1 1/2 cups arborio or carnaroli rice and stir for 1 to 2 minutes until the edges look translucent.
- Add the substitute. Pour in your wine replacement and stir until it is almost all absorbed.
- Add broth a ladle at a time, stirring often and waiting until each addition is mostly absorbed. This takes 18 to 22 minutes in total.
- Finish off the heat. Stir in butter and grated Parmesan, then taste and add lemon juice a teaspoon at a time until the risotto tastes bright, not flat. Season with salt and pepper.
Which Substitute for Which Risotto?
- Mushroom risotto: dry sherry, white wine vinegar or extra broth with lemon. A splash of the mushroom soaking liquid adds depth.
- Seafood or shrimp risotto: verjus, lime juice or lemon juice with fish or seafood stock.
- Chicken risotto: extra chicken broth with lemon juice, or alcohol-free dry white wine.
- Butternut squash or pumpkin risotto: white grape or apple juice cut with broth and lemon, which echoes the sweetness of the squash.
- Pea, asparagus or spring vegetable risotto: lemon juice and zest with vegetable broth.
- Risotto for kids or anyone avoiding alcohol: any of the first eight substitutes. For more ideas, see our guide to white wine substitutes in cooking and what to serve with risotto.
Does the Alcohol Cook Out of Risotto?
Not completely. Alcohol evaporates gradually, and USDA nutrient-retention data shows that a dish simmered for about 15 minutes still keeps roughly 40% of the alcohol it started with, and about 35% after 30 minutes. A 4-serving risotto made with 1/2 cup of wine ends up with only a small amount per portion, but if you are cooking for children, during pregnancy or for anyone who avoids alcohol, choose one of the alcohol-free substitutes above.
Vermouth and sherry are stronger than wine (about 15% to 20% alcohol by volume, compared with about 12% for most dry white wines), which is why smaller amounts are used.
Common Mistakes
- Using too much vinegar. One tablespoon is enough for a whole pot; more makes the risotto sour. I learned that from one very puckery pot of mushroom risotto.
- Using sweet juice straight. Undiluted grape or apple juice makes risotto taste like dessert. Always cut it with broth and a little lemon.
- Adding all the lemon juice early. Long cooking dulls citrus. Add most of it at the end so it stays fresh.
- Skipping the taste test. Broth varies a lot in saltiness and flavor, so taste before adding salt or more acid.
- Cold broth. Adding cold liquid stops the rice cooking and makes it gluey. Keep the broth hot.
- Forgetting the fat. If the risotto turns stiff or heavy, a knob of butter or a splash of hot broth loosens it.
Frequently Asked Questions
What is the best alternative to white wine in risotto?
Extra warm broth with a squeeze of fresh lemon juice is the best all-round alternative. Replace the 1/2 cup of wine with 1/2 cup of broth, then stir 1 to 2 teaspoons of lemon juice into the finished risotto. For a closer wine flavor, use alcohol-free dry white wine or verjus.
Can I make risotto without wine?
Yes. Wine is optional in risotto. Toast the rice, add an extra ladle of broth where the wine would go, and cook as usual. Finish with butter, Parmesan and a little lemon juice to replace the acidity the wine would have added. The texture comes from the rice and stirring, not the wine.
Can I use white wine vinegar instead of white wine in risotto?
Yes, but use very little. Mix 1 tablespoon of white wine vinegar into 1/2 cup of broth and add it after toasting the rice, letting it bubble before the next ladle. More than 1 tablespoon makes the risotto taste sour.
Can I use red wine instead of white wine in risotto?
You can, but it changes the dish. Red wine turns the rice purple and adds tannin, which suits a hearty mushroom or sausage risotto. Use the same 1/2 cup, or for an alcohol-free version see the substitutes above, which keep the classic pale color.
Can I use apple juice or grape juice in risotto instead of wine?
Yes, as long as it is unsweetened and diluted. Use 1/4 cup juice with 1/4 cup broth and 1 teaspoon lemon juice in place of 1/2 cup wine. Undiluted juice makes the risotto too sweet, so taste and add more lemon if needed.
