Microwave Spring Vegetable Risotto - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, minced
10.5 oz Arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
1/2 cup fresh basil leaves
12 oz cherry tomatoes, halved
1.5 oz Parmesan cheese, finely grated
6 oz bocconcini cheese, coarsely chopped
3 tbsp butter, chopped
7 oz green beans, trimmed, halved, steamed
6 oz asparagus, trimmed, halved, steamed

Preparation

Combine oil, onion and garlic in a large microwave-safe bowl. Cook on HIGH (100%) for 2 mins, or until onion is soft. Add rice. Cook, covered, on HIGH for 3 mins. Add wine and cook, uncovered, on HIGH for 2 mins. Add stock and 1 cup boiling water. Cook, covered, on HIGH for about 8 mins, or until rice is just tender. Season.
Stir in basil, tomatoes, Parmesan, bocconcini and butter. Let risotto cool for 5 mins before serving. Serve with green beans and asparagus.