Champagne mushroom risotto

6 Servings

Ingredients

Quantity	Measure	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.