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Place a casserole over a medium–high heat. If the vegetable pack already contains oil and herbs, add the vegetable pack to the casserole and fry until softened and browned. If not, heat the oil in the casserole, add the vegetable pack and dried herbs and fry until softened and browned.
Preheat the oven to 195C/175C Fan/Gas 6.
Add the wine and stir well to deglaze the pan. Add the rice and stock and season with salt and pepper. Stir again and cover with the lid.
Bake for about 40 minutes, or until the rice is cooked to your liking.
Remove from the oven and stir well, scraping all the bits from the bottom of the pan.
Mix in the Parmesan and butter until creamy.
Top with the herbs, lemon zest and juice and feta. Replace the lid for 3–4 minutes.
To serve, remove the lid when everyone is seated – the smell is incredible! Serve in warmed bowls.