Heat the olive oil in a shallow flameproof casserole dish, and the shallot and sweat over a medium heat until soft but not browned. Add the rice and cook, stirring for 1 minute. Add the spring onions, leek and spinach and cook for a further 3 minutes, stirring frequently.
Pour in 700 ml of the stock and cook over a medium heat for 15-20 minutes, stirring occasionally, until the rice has absorbed nearly all the liquid and is all dente, adding more stock if needed.
Remove the pan from the heat and stir in the butter and Parmesan, then add all the chopped herbs. Finally add the lemon juice; check and adjust the seasoning with salt and pepper to taste.
Divide the rice between individual bowls, crumble some feta cheese on the side and serve garnished with grated lemon zest.
Crumbled feta cheese to serve.