Recipe - Champagne Mushroom Risotto

3 tablespoon Butter or margarine
1 cup Converted rice
2/3 cup Onion; chopped
1 Three fourths cup Water
Three fourths cup Champagne or dry white wine
1 cn Cream of mushroom soup
One fourth teaspoon Fresh ground pepper
1/8 teaspoon Ground nutmeg
1/8 teaspoon Ground red pepper(optional)
1 cup Red bell pepper; julienne
Fresh parsley; finely chop
Parmesan cheese (optional)

Melt butter in medium saucepan. Add rice and onion. Cook over medium heat,
stirring frequently, 34 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini