INGREDIENTS

Kiwi: 250 g

Rice: 350g

2 leeks

Butter: 30 g

Extra virgin olive oil 4 tbsp

Prosecco: 1 glass

Chicken broth: 8 dl

Cream: 1 dl

Parmesan: 50 g

Salt to taste.

Pepper as needed.

PREPARATION

Chop the white of the leeks and let it brown in the butter and oil.

Add the rice, allow to flavor, then sprinkle with prosecco.

Let the prosecco evaporate and add the diced kiwi pulp. Mix well and add the hot broth.

Three quarters of the way through cooking, add the cream and parmesan.

Season with salt and pepper and serve immediately, decorating with pieces of kiwi.