In a large and wide pan, saute onion and garlic and leeks until soft but not brown on medium heat. When done add rice and toss to coat.
While onions and leeks are cooking, have stock simmering in a pot.
Pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice. 1 ladleful at a time until rice absorbs all the liquid. Continue to do this for about 18 minutes. (*Note: At this point, stay close to the stove, constantly stirring the rice.)
At about 20 minutes in, taste the rice for doneness. Mine tool about 30 minutes. Season with salt and pepper.
When rice is ready, add lemon zest and spinach and gently toss to cook spinach.
Turn off heat and add 1 tbsp butter, peas and another small ladle of stock. Stir gently.
Finally, grate in Parmesan cheese and stir gently to thicken. Ladle risotto onto plates and garnish with basil and a squeeze of lemon and additional Parmesan cheese.
You may use all or less of the stock mentioned, depending how much your rice soaks up the liquid. After about 20 minutes of cooking, continually taste the rice for doneness.