Add the rice to a large microwave-safe bowl, then pour in the wine and one-third of the stock. Cover with microwave-safe cling film, leaving a small gap for steam to escape. Microwave on High for 10 minutes. Carefully remove the bowl, stir the rice, then add another third of the stock. Cover again and microwave on High for a further 3 minutes.
Step 2
Stir the rice again, then add the frozen vegetables, asparagus and the remaining stock. Re-cover and microwave on High for 7 minutes. Once cooked, stir through the goat's cheese and mint until creamy. Leave the risotto to stand for 2 minutes before serving. Enjoy!
