Substitute for White Wine in Risotto: Non-Alcoholic Options
When making risotto, the best substitute for white wine is Chicken or Vegetable Broth + Lemon Juice. Broth provides the liquid for deglazing while lemon juice replicates the acidity that wine contributes. The combination adds the brightness and depth that risotto needs without any alcohol. White wine is added to risotto after toasting the rice to deglaze the pan and add bright acidity. It cuts through the richness of butter and cheese, adding complexity and depth of flavor. The alcohol cooks off, leaving behind concentrated flavor.
Best Substitute
Chicken or Vegetable Broth + Lemon Juice
1/2 cup broth + 1 tbsp lemon juice per 1/2 cup of white wine
Broth provides the liquid for deglazing while lemon juice replicates the acidity that wine contributes. The combination adds the brightness and depth that risotto needs without any alcohol.
What else can I use instead of white wine in risotto?
White Wine Vinegar (diluted)
1 tbsp white wine vinegar + enough broth to equal the wine amount
Provides the closest flavor profile to wine. Add the vinegar at the same step as you would add wine. Don't overdo the vinegar.
Dry Vermouth
1/2 cup dry vermouth per 1/2 cup of white wine
Another alcoholic option that adds herbal complexity. Keeps longer than opened wine. Use a 1:1 ratio.
Apple Cider Vinegar (diluted)
1 tsp apple cider vinegar + enough broth to equal the wine amount
Adds fruity acidity. Use sparingly to avoid overpowering the dish. Best for mushroom or squash risotto.
Frequently Asked Questions
What can I use instead of white wine in risotto?
Use 1/2 cup chicken or vegetable broth plus 1 tablespoon lemon juice in place of 1/2 cup white wine. This provides the deglazing liquid and the acidity that wine contributes. For the closest wine flavor without alcohol, use diluted white wine vinegar.
Can you skip the wine in risotto entirely?
Yes, you can omit the wine and just use extra broth. However, the risotto will lack the bright acidity that balances the richness of butter and cheese. Adding a squeeze of lemon juice at the end of cooking helps restore that balance.