Champagne Mushroom Risotto
Try this Champagne Mushroom Risotto recipe, or contribute your own. "Winter" and "Fall" are two of the tags cooks chose for Champagne Mushroom Risotto.
Yield: 6 Ready in 45 minutes
favorite of 3 people 2 people want to try
|3 tablespoonButter; or margarine|
|2/3 cupOnion; chopped|
|1 3/4 cupWater|
|3/4 cupChampagne; or dry white wine|
|1 can (12 oz)Cream of mushroom soup|
|1/8 teaspoonGround red pepper; optional|
|1 cupRed bell pepper; julienned|
|Fresh parsley; finely chopped|
Champagne Mushroom Risotto Preparation
Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 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.
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Champagne Mushroom Risotto Reviews
[I made edits to this recipe.]
6 years, 6 months, 2 weeks, 2 days, 22 hours, 38 minutes ago
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