Grate zucchini (I use a box grater) and allow it to sit in a strainer until ready to add to the risotto. It will lose some water so set it over the sink or a bowl. You can squeeze more water out of it just before adding it to the risotto if you like.

Heat oil in a large skillet over medium high heat. Add rice and cook while stirring about 3 minutes.

Add the garlic and cook 1 minute more. Do not let garlic brown.

Add white wine if using. It should sputter and begin to evaporate almost instantly. Stir until wine has been absorbed or evaporated. (About 2 -3 minutes)

Add onion and ½ cup broth. Cook until broth is absorbed. (About 4-5 minutes). Continue to add broth in ½ cup amounts and cook until it is absorbed. Stir often.

Add the zucchini with the 2nd last broth addition. Cook and stir til broth is absorbed. When the last broth addition has been absorbed add the grated cheese, lemon zest and minced herbs.

Drizzle with lemon juice and garnish with more fresh herbs as you are serving.