Zest the lemon and sprinkle on the scallop together with the parsley, season and pan fried for half a minute from both sides. Dice the leek, fennel and chop garlic, sauté in butter until softened add the saffron, rice stir than add the wine and bring to the boil. pour in the warm fish stock and simmer until the rice is almost cooked. Remove the asparagus ends dice the rest and mix the in with the risotto, add the cream stir well and remove from heat.