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
Instructions
- 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 & Diet Analysis (per serving)
764
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).