Champagne Mushroom Risotto

Directions

Melt butter in medium saucepan.

Add rice and onion.

Cook over medium heat, stirring frequently, 3 to 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.