Asparagus and Broad Bean Risotto

5 cups (1.25L) good-quality vegetable stock
2 tbs extra virgin olive oil
60g unsalted butter
1 white onion, thinly sliced
1 1/2 tbs each finely chopped flat-leaf parsley & dill, plus extra to serve
2 garlic cloves, finely chopped
400g arborio or carnaroli rice
2/3 cup (160ml) white wine
1 bunch asparagus, trimmed, cut into 3cm pieces
125g each podded broad beans & fresh peas
3/4 cup (150g) Persian feta, drained, crumbled, plus extra to serve
Finely grated zest & juice of 1 lemon
2 1/2 tbs finely chopped preserved lemon, plus extra to serve

Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Heat oil and butter in a large heavy-based saucepan over medium-high heat. Add onion, herbs and garlic. Cook, stirring occasionally, for 6-8 minutes until onion has softened. Add rice and stir for 2-3 minutes until well coated in the mixture. Add the wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and the wine is absorbed. Stir in hot stock, 1 cup at a time, stirring continuously and allowing the stock to be absorbed before adding the next cup, until all stock has been used, the rice is cooked and the mixture is thick; this will take about 20-25 minutes. The rice should be creamy but still retain some bite.

Stir in the asparagus, broad beans and peas with the feta, lemon zest and juice and preserved lemon. Season to taste and stir to combine. Divide risotto among plates and scatter with extra feta, herbs and preserved lemon to serve.

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