Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with plastic wrap, then microwave on High for 10 minutes.
Stir the rice, then add another third of the stock, re-cover and microwave again for 3 minutes.
Stir the rice again, then add the frozen vegetables, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.