Melt butter in a medium saucepan over high heat.
Add shallots and cook, stirring occasionally, until softened - about 2 minutes.
Add rice and cook, stirring occasionally, until slightly toasted - about 2 minutes.
Add stock and bring to a boil.
Reduce heat to medium-low and cook until the rice is thoroughly cooked and liquid is absorbed - about 6 minutes.
Fluff with a fork and stir in carrot zest, lemon zest, lemon juice, salt & pepper.
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