Title: Champagne Mushroom Risotto
Categories: Side Wine Rice
Yield: 6 Servings
| 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 |
| | | 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.