Saute shallots in 2 Tablespoons olive oil until soft but not browned. Add uncooked rice to the pan, saute 2 -3 minutes stirring continuously. Add chicken broth to the pan, bring to a boil. Reduce heat , simmer covered about 15 minutes or until all stock is absorbed into the rice. Remove from the heat, let stand covered 5 minutes.
Gently fluff the rice with a fork. Remove the rice from the pan into a bowl to cool completely.
Add the lemon zest, juice, herbs,garlic, onion, red pepper, Parmesan cheese and the one remaining Tablespoon of olive oil to the bowl.Gently stir to combine. Serve, refrigerate any leftovers covered.