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Champagne Mushroom Risottorice, side dish 3 tablespoon butter or margarine 1 cup converted rice 2/3 cup onion; chopped 1 3/4 cup water 3/4 cup champagne or dry white wine 1 can cream of mushroom soup 1/4 teaspoon fresh ground pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon ground red pepper(optional) 1 cup red bell pepper; julienne 1 fresh parsley; finely chop 1 parmesan cheese (optional) 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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