Herbed Vegan Risotto with Zoodles

In a large saucepan heat broth and 2 cups water until simmering. In a 5-quart pot cook shallots and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add rice; cook 2 to 3 minutes or until rice is toasted, stirring occasionally. Increase heat to medium-high. Add simmering liquid, ¾ cup at a time, to rice mixture, cooking and stirring frequently until liquid is absorbed. Continue adding simmering liquid in this way until all liquid is absorbed. (This will take 40 to 45 minutes total.) Remove from heat. Stir in parsley and tarragon. Season with salt and pepper. 2. Serve risotto in bowls topped with zucchini noodles, tomatoes, and additional pepper. If desired, sprinkle with additional fresh herbs.