Microwave Spring Vegetable Risotto

• 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

1. 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.
2. Stir in basil, tomatoes, Parmesan, bocconcini and butter. Let risotto cool for 5 mins before serving. Serve with green beans and asparagus.

olive oil, onion, garlic, rice, white wine, chicken stock, fresh basil, cherry tomatoes, parmesan cheese, bocconcini cheese, butter, green beans

Taken from recipes-plus.com/api/v2.0/recipes/24177 (may not work)