Microwave spring vegetable risotto
Ingredients
- 2 tablespoons olive oil
- 1 medium (150g) brown onion, chopped finely
- 2 cloves garlic, crushed
- 1½ cups (300g) arborio rice
- ½ cup (125ml) dry white wine
- 2½ cups (625ml) chicken stock
- 1 cup (250ml) boiling water
- 200g green beans, trimmed, halved
- 170g asparagus, trimmed, halved
- Salt and freshly ground black pepper
- ½ cup firmly packed fresh basil leaves
- 350g truss cherry tomatoes, halved
- ½ cup (40g) finely grated parmesan cheese
- 180g baby bocconcini, chopped coarsely
- 40g butter, chopped
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