Heat oil and butter in a medium-size heavy based saucepan over medium heat. Stir in fennel, red capsicum, onion and garlic. In a small bowl mix together lemon zest, mint, parsley and rosemary. Stir half of this herb mixture into saucepan and set the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.
Stir in coriander and rice. Cook stirring frequently until rice grains are thoroughly coated with oil and butter. Stir in wine then reduce heat to low. Stir in about 1 cup of vegetable stock. Continue to stir while ladling in more stock as needed; rice should have a thin veil of stock over it at all times. Cook for 20 to 25 minutes, until all stock is used and absorbed; and rice is tender.
Remove the pot from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pot and allow to stand 8 to 10 minutes before serving.