Melt 15g (1 tablespoon) butter in a large saucepan over a medium heat and cook and stir the shallot until softened. Add the rice and stir for a few minutes to coat in the butter then turn up the heat, pour in the wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
Reduce the heat to medium and begin to add the stock, a ladle at a time, stirring well after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 minutes to cook fully.
In the meantime, toast the pine nuts in a frying pan over medium heat until fragrant, about 5 minutes. Transfer to a small bowl.
In the same pan add 1 tablespoon oil and cook and stir the zucchini until tender, about 7 minutes. Season with salt and pepper.
When rice is about 5 minutes to fully cooked, add the zucchini to the pan and finish cooking the rice.
Remove from the heat and add the remaining 15g butter, 2 tablespoons grated Parmesan and 1 tablespoon basil pesto. Stir gently, cover and let stand for 1 minute.
Add the pine nuts and remaining Parmesan and serve while still hot.