Champagne Mushroom Risotto
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 237 | ml |
rice, converted
|
* |
| 158 | ml |
onions
chopped |
|
| 414 | ml |
water
|
|
| 177 | ml |
champagne
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
red pepper flakes
ground, optional |
|
| 237 | ml |
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.
