Mixed pea and mint microwave risotto

Method

• 1
  Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Cover to keep warm.
• 2
  Combine oil, leek and garlic in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until leek has softened. Add wine. Microwave on high (100%) for 1 minute or until hot.
• 3
  Stir in rice. Microwave on high (100%) for 1 minute. Add 2 1/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
• 4
  Add remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 6 minutes or until rice is just tender. Stir in frozen peas, sugar snap peas and snow peas. Microwave, covered, on medium (50%) for 3 minutes or until peas are bright green and just tender.
• 5
  Remove from microwave. Stir through butter. Stand, covered, for 2 minutes or until almost all liquid is absorbed. Stir in chopped mint. Serve topped with parmesan and mint leaves.