Herbed Risotto with Blue Eye Trevalla

Ingredients

• 4 x 150 g blue eye trevalla fillets
• 1 cup fresh or frozen peas
• 6 asparagus spears
• 120 g butter, divided
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 brown onion, finely chopped
• 1 ½ litres vegetable stock
• 440 g arborio rice
• ¼ cup flat-leaf parsley, finely chopped, divided
• ¼ cup dill, finely chopped, divided
• ¼ cup parmesan, grated
• Salt
• Freshly ground black pepper to taste