Champagne mushroom risotto

6 Servings

Ingredients

QuantityIngredient
3tablespoonsButter or margarine
1cupConverted rice
cupOnion; chopped
cupWater
¾cupChampagne or dry white wine
1canCream of mushroom soup
¼teaspoonFresh ground pepper
teaspoonGround nutmeg
teaspoonGround red pepper(optional)
1cupRed 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.