Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.
Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.
Add 1 cup hot broth to rice mixture, stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. Just before adding the last 1 1/2 cups of broth, stir in all vegetables. Stir until broth is almost absorbed. Stir in lemon zest and garnish with basil before serving, if desired.