Champagne Mushroom Risotto
Submitted by MARLIN
A weeknight-friendly mushroom risotto made with converted rice, champagne, and cream of mushroom soup. Creamy, earthy, and on the table in 30 minutes with no constant stirring required.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minTraditional risotto demands your undivided attention for the better part of an hour. This one doesn’t.
Converted rice simmers in champagne and water, then gets stirred together with cream of mushroom soup, a pinch of nutmeg, and black pepper for a creamy, earthy bowl that hits all the same comfort notes.
Julienned red bell pepper and fresh parsley fold in at the end for color and crunch.
Shave some Parmesan over the top and call it dinner.
Kitchen Tips
- Converted (parboiled) rice holds its shape better than arborio here since the cream of mushroom soup provides the creaminess instead of starch release.
- A generous pour of champagne (¾ cup) adds a subtle acidity that brightens the rich, earthy flavors. Dry sparkling wine or prosecco work just as well.
- Stir in the soup off high heat. You want it creamy, not scorched on the bottom.
Ingredients
Directions
Melt butter in medium saucepan.
Add rice and onion.
Cook over medium heat, stirring frequently, 3 to 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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