Warm the vegetable stock in a medium saucepan until it begins to simmer, then remove from heat. prep

Melt the butter in a large skillet over medium heat, then sauté the diced shallot and minced garlic for about 5 minutes until fragrant and softened. prep

Add the grated zucchini to the skillet and cook for 10 minutes, stirring occasionally, until tender and slightly reduced. cook

Stir in the arborio rice and toast it for 2 minutes, stirring constantly. prep

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. mix

Add ½ cup of warm stock and the thyme leaves to the rice, stirring until absorbed. Repeat by adding stock ½ cup at a time until the rice is tender and creamy. mix

Stir in the parmesan cheese and lemon juice, then season with salt and pepper to taste. finish

Garnish with microgreens and lemon zest before serving. finish