Champagne mushroom risotto

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter or margarine
1 cup Converted rice
⅔ cup Onion; chopped
1¾ cup Water
¾ cup Champagne or dry white wine
1 can Cream of mushroom soup
¼ teaspoon Fresh ground pepper
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground red pepper(optional)
1 cup Red bell pepper; julienne
Fresh parsley; finely chop
Parmesan cheese (optional)

Directions

Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper. Cook and stir 5 minutes, or until creamy and heated through. Stir in red bell pepper and parsley. Sprinkle with cheese, if desired.

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