Add the broth and wine to a pan on high heat. You'll want to reduce the heat to low just before it boils.
Melt the butter in a skillet on medium heat.
Chop shallot and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
Add the rice to the skillet and stir constantly for a couple of minutes, ensuring that it's coated in the butter. Reduce heat to medium-low.
Add the liquid into the rice one ladle at a time, adding more once the rice absorbs it. Make sure you stir often... basically constantly. Repeat this process until you've used up all the liquid and the risotto is al dente and nice and creamy.
Once you've used up all the liquid, stir in the lemon juice and zest, herbs, and season it with salt & pepper.
If desired, serve risotto with freshly grated parmesan cheese. The cheese can be stirred in prior to serving or sprinkled on top.