Serves 4 as main course, 8 as side dish

2 tbsp. butter
2 tbsp. olive oil
Salt and pepper
1 1/2 c. arborio rice
3 1/4 c. vegetable or chicken broth
3/4 c. white wine
1 leek, sliced in thin discs
1 carrot, 1/4 inch dice
1 c. asparagus tips, blanched and cooled
1 c. sugar snap peas, string and stems removed, blanched and cooled
3/4 c. Ricotta
1 c. spinach, rinsed and cut into thin strips
2 tbsp. minced parsley
1 tbsp. minced chives

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.