Champagne Mushroom Risotto

Name: Champagne Mushroom Risotto
Ingredients: 3 tablespoons butter; 1 cup rice, converted; 23 cup onions chopped; 1 3/4 cups water; 3/4 cup champagne; 1 can soup, cream of mushroom; 1/4 teaspoon black pepper; 18 teaspoon nutmeg ground; 18 teaspoon red pepper flakes ground, optional; 1 cup sweet red bell peppers julienne; 1 x parsley leaves finely chopped; 1 x parmesan, parmigiano-reggiano cheese, grated optional

12 ingredients

10 steps

Ingredients

3 tablespoons butter
1 cup rice, converted
23 cup onions chopped
1 3/4 cups water
3/4 cup champagne
1 can soup, cream of mushroom
1/4 teaspoon black pepper
18 teaspoon nutmeg ground
18 teaspoon red pepper flakes ground, optional
1 cup sweet red bell peppers julienne
1 x parsley leaves finely chopped
1 x parmesan, parmigiano-reggiano cheese, grated optional

Directions

1

Melt butter in medium saucepan.
2

Add rice and onion.
3

Cook over medium heat, stirring frequently, 3 to 4 minutes or until onion is tender.
4

Add water and champagne.
5

Bring to a boil.
6

Reduce heat, cover and simmer 20 minutes.
7

Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper.
8

Cook and stir 5 minutes, or until creamy and heated through.
9

Stir in red bell pepper and parsley.
10

Sprinkle with cheese, if desired.