Microwave spring vegetable risotto

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