Melt butter in a medium saucepan over medium heat.  Cook shallots and rice, 3 minutes, stirring constantly.

Combine broth and tomato sauce in a large microwave-safe bowl.  Microwave on HIGH 3 to 4 minutes or until hot.

Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice.   Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed.  Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.

Stir in basil, Parmesan cheese and lemon zest.  Serve with additional basil and black pepper, if desired.