Heat olive oil over medium heat in a large, heavy-bottomed saucepan or skillet. Saute leek until translucent but not browned.
Add rice and cook over medium heat, stirring, until grains look translucent and smell toasty. Add wine and let sizzle, stirring, until almost evaporated. Add enough warm broth to barely cover rice, about 1 cup. Stir gently until most of the liquid has evaporated.
Stir in zucchini, asparagus and peas. Continue covering mixture with broth and stirring until rice is tender but firm. Stir in a final dose of broth (you may not need it all), turn off heat and let stand for 5 minutes.