Rinse leeks, halve lengthwise and cut into fine strips. Peel and finely chop shallot and garlic. Rinse the lemon with warm water and pat dry. Finely grate the peel and squeeze out the juice.
Heat oil in a pot and sautée the leek, shallot and garlic. Add rice and cook briefly. Pour in the wine and season with lemon juice and lemon zest. Cook the rice over low heat, stirring occasionally, for 40 minutes, gradually pouring in broth throughout.
Season risotto with salt and pepper. Shortly before the end of the cooking time, rinse the herbs, shake dry and finely chop. Mix, alongwith the butter and parmesan, into the risotto. Serve immediately.