Boil broad beans for one minute, drain, cool under water, and remove skins.
Mix chopped mint with 2 tablespoons of olive oil and set aside.
Melt 25g butter with remaining oil and sauté onion and garlic for five minutes.
Stir in thyme, lemon zest, bay leaf, and rice until glistening.
Add wine and reduce by half over a medium heat.
Gradually add hot stock one ladleful at a time, stirring until absorbed.
Simmer rice for fifteen minutes until tender.
Boil runner beans in a separate pan for three minutes until tender.
Drain runner beans and toss with a small knob of butter and black pepper.
Discard thyme and lemon zest from the rice.
Stir in broad beans, peas, asparagus, and remaining stock, then cook for three minutes.
Remove from heat, stir in feta, season, and cover.
Stir in remaining butter and plate the risotto.
Drizzle with minted oil, garnish with runner beans and parmesan, and serve.