Champagne Mushroom Risotto
37
37
Ingredients
| 3 | tablespoons |
butter
|
|
| 1 | cup |
rice, converted
|
* |
| ⅔ | cup |
onions
chopped |
|
| 1 ¾ | cups |
water
|
|
| ¾ | cup |
champagne
|
* |
| 1 | can |
cream of mushroom soup
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ⅛ | teaspoon |
nutmeg
ground |
* |
| ⅛ | teaspoon |
red pepper flakes
ground, optional |
* |
| 1 | cup |
sweet red bell peppers
julienne |
|
| 1 | x |
parsley leaves
finely chopped |
* |
| 1 | x |
Parmesan cheese
optional |
* |
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.
Nutrition Facts
Serving Size 170g (6.0 oz)Amount per Serving
Calories 10774% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
22%
Trans Fat
0g
Cholesterol 15mg
5%
Sodium 373mg
16%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
3g
Vitamin A 20%
•
Vitamin C 55%
Calcium 2%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
