Chop the white part of the leeks and let them brown in butter and oil. Add the rice, let it take on the flavor, and then add a glass of Prosecco. Let the wine evaporate and add the diced Sweeki Green kiwi pulp. Stir well and gradually add the hot broth. After 45 minutes of cooking, stir in the cream and Parmesan cheese.

Season with salt and pepper and serve immediately, garnishing it with a few slices of kiwi.

Enjoy your meal!