Bring the broth to a boil, then reduce heat to a low simmer.

Heat another medium-size saucepan over medium low. Add oil and shallots and cook until translucent and tender.

Turn up the heat to medium, add the rice, and cook, stirring constantly, for 2-4 minutes or until the grains are mostly translucent and only white in the center.

Add about 2 cups of the broth and salt and cook, stirring occasionally, until most of the liquid is absorbed. Make sure the rice isn’t sticking to the bottom of the pan. Add more liquid ½ cup at a time as the rice absorbs it, and stir. The less liquid you have in the pot, the more you have to stir, but resist the temptation to pour in all the liquid.

After about 15 minutes of cooking, add the zucchini and continue adding broth and stirring so the rice doesn’t stick. Taste every few minutes and turn off the heat when it is tender but not mushy.

Add more broth or hot water if risotto looks stiff. Stir in the butter, lemon juice, half the cheese, and black pepper. Taste and adjust seasoning as needed. Serve with the remaining cheese sprinkled on top.