Warm broth over low flame, steeping it with lemon peels.
Heat EVOO, 2 turns of the pan, in a round-bottomed pot or pan. Add onions and garlic and soften 2 to 3 minutes. Add rice and combine, add salt and white pepper and stir 2 minutes more, then add the white wine and stir until it is fully absorbed. Add the broth in 3 stages, stirring vigorously after each addition. The rice should cook 18 minutes for al dente. Add the peas after 12 minutes or so. To finish the risotto, in the last minute or 2, add butter, cheese, honey and lemon juice. Serve risotto garnished with pea tendrils.
For the scampi, toss shrimp with garlic and zest, salt and red pepper and let stand 10 to 15 minutes.
Heat a large nonstick skillet over medium-high heat, add the EVOO and shrimp and toss until pink and opaque, 3 minutes. Add the vermouth and lemon juice, swirl in butter, then add parsley and toss. Top risotto with scampi.