Champagne Mushroom Risotto

• 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)

Instructions

1. 1

   Melt butter in medium saucepan.

2. 2

   Add rice and onion.

3. 3

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

4. 4

   Add water and champagne.

5. 5

   Bring to a boil.

6. 6

   Reduce heat, cover and simmer 20 minutes.

7. 7

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

8. 8

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

9. 9

   Stir in red bell pepper and parsley.

10. 10

    Sprinkle with cheese, if desired.