1 glass Prosecco, 8 dl broth, 30 g butter, 4 spoonfuls extra virgin olive oil, 1 dl cream, Salt and pepper to taste
Chop the white part of the leeks and brown them in butter and oil. Add the rice, let it absorb all the flavour and then pour in the Prosecco. Allow the Prosecco to evaporate and add the kiwi pulp cut into cubes. Stir well and add some hot stock. When three-quarters cooked, stir in the cream and Parmesan cheese.
Season with salt and pepper and serve immediately, garnishing it with a few slices of kiwi.