Heat 1 tbsp olive oil in a wide, shallow, non-stick pan and add onion, leek and garlic. Fry, keeping the heat fairly high, until all have turned golden. Add ginger, curry and risoni. Stir all ingredients well. Tip in the wine and simmer until it’s all absorbed. Gradually add the vegetable stock liquid, stirring until the risoni is almost tender, then add coconut milk. The risoni should me “al dente”. Add mushrooms, carrot, peperoni(or chili), zucchini skin and stir for 3 min. Taste and season with salt and black pepper.
Remove pot from heat, add butter and parmesan cheese, close the pot for a few minutes. Open the pot and stir until cheese and butter are melted. Serve immediately and enjoy!