Put olive oil in a large pan or saucepan.
Heat the broth in a separate pot.
Fry the onion and leek on low heat until the onion is soft and shiny.
Add the rice and let it cook until the rice grains are shiny.
Add wine, from now on it is important to stir constantly, lower the heat.
Add broth, a little at a time while stirring constantly.
Taste the rice, when it has some chewing resistance it's time for the next step.
Add peas, lemon zest and lemon juice.
Add parmesan and stir.
Finish with butter.
Season with salt and pepper.
Place the risotto on a plate and shake it gently so that the risotto is nicely distributed on the plate.
Add the scallops and serve!
