3 tbsp 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 tsp fresh ground pepper
1/8 tsp ground nutmeg
1/8 tsp ground red pepper(optional)
1 cup red bell pepper, julienne
1 fresh parsley, finely chop
1 parmesan cheese (optional)
A Recipe for
Champagne Mushroom Risotto
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| Jane Grigson |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for Champagne Mushroom Risotto is one of thousands in the Recipes-to-go Ethnic Cookbook.
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
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If you enjoy this Champagne Mushroom Risotto Recipe - you should enjoy the recipe collections you can find on the websites below:
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This is a recipe for Champagne Mushroom Risotto from the recipe cookbook of Recipes-to-go (Ethnic)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
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The second day of a diet is always easier than the first. By the second day you're off it. |
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Herb Tip |
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.
Serves: 6
Champagne Mushroom Risotto Recipe brought to you by Recipes To-Go