Raven Ridge True Sparkling Risotto with Prawns
2 tablespoons (1/4 stick) butter
¼ cup chopped green onions
2/3 cup arborio rice or medium-grain white rice
1 cup Raven Ridge True Sparkling Cider
1 14 ½ oz can (or more) chicken broth
½ pound Prawns
¼ cup freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add Prawns; simmer until Prawns are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.