Title: Champagne mushroom risotto
 Categories: Side dish, Wine, Rice
      Yield: 6 Servings
 
      3 tb Butter or margarine
      1 c  Converted rice
    2/3 c  Onion; chopped
  1 3/4 c  Water
    3/4 c  Champagne or dry white wine
      1 cn Cream of mushroom soup
    1/4 ts Fresh ground pepper
    1/8 ts Ground nutmeg
    1/8 ts Ground red pepper(optional)
      1 c  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, 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.