Heat the stock over low heat and infuse it with lemon zest.
Heat EVOO, 2 turns of the pan, in a pot or pan with a round bottom. Add onions and garlic and let it soften for 2 to 3 minutes. Add rice and toss, add salt and white pepper and stir for 2 more minutes, then add the white wine and stir until fully incorporated. Add the stock in 3 steps, stirring vigorously after each addition. The rice should cook al dente for 18 minutes. Add the peas after about 12 minutes. To finish the risotto, add butter, cheese, honey and lemon juice during the last minute or two. Serve risotto garnished with pea vines.
For the scampi, mix the shrimps with garlic and grate, salt and red pepper and let stand for 10 to 15 minutes.
Heat a large non-stick skillet over medium heat, add the EVOO and shrimp and stir until pink and opaque, 3 minutes. Add the vermouth and lemon juice, stir in the butter, then add the parsley and mix. Top risotto with scampis.