Colored risotto

Preparation:

Preparation: Slice the shallot and sauté it in 30 g of butter and 2 tablespoons of oil. Add the prawns and the pepper cut into squares and cook. Add the rice, let it brown for a few minutes, add salt, sprinkle with the sparkling wine and let it evaporate. Continue cooking by adding boiling broth. 2 minutes before the rice is cooked, add the cream and the diced kiwis. Pour into a serving dish and sprinkle with pepper.