Zucchini Risotto

Name: Zucchini Risotto
Ingredients: 8 cups low-sodium vegetable broth; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; ½ cup extra-virgin olive oil, plus more for serving; 1 medium shallot, finely chopped; 1½ cups arborio rice; 2 cups dry white wine; 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving; 4 Tbsp. unsalted butter; 2 medium zucchini (about 12 oz. total), grated on the large holes of a box grater; Juice of 1 lemon; Freshly ground pepper; Coarsely chopped mint (for serving)