Ingredient Substitutions:
🔄 Butter → Olive oil or any kind of oil
🔄 Yellow onion → white onion, shallots, or leeks
🔄 Arborio rice → any short grain rice like farro, sushi rice, or short grain brown rice (brown rice may take longer to cook and won't be as creamy though)
🔄 Sauvignon blanc white wine → Pinot Grigio, Chardonnay, or chicken/vegetable broth for a non-alcoholic option
🔄 Chicken stock → Vegetable stock or beef stock
🔄 Frozen corn → Fresh corn cut from the cob or drained canned corn. If you don't want to use corn you could also use peas or mushrooms.
🔄 Grated Parmesan cheese → fontina, gruyere, or Boursin
🔄 Mascarpone cheese → Cream cheese, sour cream, ricotto, or half and half
🔄 Fresh basil → chives or more parsley
🔄 Fresh parsley → Dried parsley (use 1 tablespoon) or more basil
🔄 Fresh rosemary → Dried rosemary (use 1 teaspoon) or fresh thyme or leave it out
🔄 Lemons (zested + juiced) → an extra splash of white wine or white wine vinegar
🔄 Garlic powder → onion powder or fresh garlic
🔄 Worcestershire sauce → Soy sauce, fish sauce, or coconut aminos
🔄 Jumbo shrimp → salmon, scallops, or chicken
🔄 Panko breadcrumbs → crushed ritz crackers or crushed potato chips (for a gluten free version!)

Can I Make This Ahead of Time?
🔹 Risotto is best fresh, but you can make it earlier in the day. Just store it in an airtight container in the fridge, then reheat it slowly on the stove with a splash of broth or water to loosen it back up.
🔹 You can fully prep this ahead of time, cover with foil, and refrigerate. Then pop it in the oven when guests arrive since it only takes 10-15 minutes in the oven.