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.