Champagne mushroom risotto
Yield: 6 Servings
Ingredients:
- 3 tb Butter or margarine
- 1 c Converted rice
- 2/3 c Onion; chopped
- 1 3/4 c Water
- 3/4 c Champagne or dry white wine
- 1 cn Cream of mushroom soup
- 1/4 ts Fresh ground pepper
- 1/8 ts Ground nutmeg
- 1/8 ts Ground red pepper(optional)
- 1 c Red bell pepper; julienne
Instructions:
Fresh parsley; finely chop Parmesan cheese (optional) 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.
