1. In a nonstick skillet, heat 1/2 tablespoon (7.5 ml) olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushroom and continue to look, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside.
2. In a medium saucepan, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer.
3. In a large pot which has been lightly coated with cooking spray, heat remaining tablespoon (15 ml) olive oil over medium heat. Add rice and stir well until all grains of rice are coated. Pour in 1/2 cup (120 ml) of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth 1/2 cup (120 ml) at a time, making sure the rice has absorbed the broth before adding more. Measure out 1/4 cup (60 ml) of the broth and combine it with the reserved vegetables. Once all broth has been added and absorbed, add the vegetables mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency.
4. Remove from heat and stir in parsley and Parmesan. Stir well to evenly combine. Serve immediately in shallow soup bowls or on dinner plates.

1. Wash and dry the salad greens. Tear into bite-size pieces. Combine in a medium salad bowl.
2. In a small bowl, combine vinegar, lemon zest, and mint. Whisk in olive oil. Drizzle over greens and toss.
3. Divide salad between 4 salad plates, and, if using, garnish each with strips of lemon zest.

1. In a bowl and using an electric mixer, beat cream cheese and confectioner’s sugar until fluffy. Beat in 2 teaspoons hazelnut liqueur. Fold in nondairy whipped topping.
2. Combine the espresso and remaining 2 teaspoons hazelnut liqueur in a bowl. Cut each ladyfinger half in half again crosswise. Quickly dip the ladyfingers quarters, one at a time, into this mixture. Line 4 individual dessert dishes or wine goblets with the ladyfingers quarters.
3. Spoon in the cream cheese mixture and chill until ready to serve.
4. Just before serving, garnish each serving with some of the hazelnuts, Using a very small strainer, sift cocoa powder over the top.

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