Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or margarine
   2      tablespoons   olive oil
                        salt and pepper
   1 1/2  cups          arborio rice
   3 1/4  cups          vegetable or chicken broth
     3/4  cup           white wine
   1                    leek -- slice in thin disks
   1                    carrot -- 1/4" dice
   1      cup           asparagus tips -- blanched and cooled
   1      cup           sugar snap peas -- string&stems removed
                         -- blanched and cooled
     3/4  cup           ricotta cheese
   1      cup           spinach -- rinsed, cut in thin
                         -- strips
   2      tablespoons   minced parsley
   1      tablespoon    chives -- minced

Preparation:

All heating is done at 100%, uncovered. Heat butter and oil in casserole, the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes. Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning. Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.