In a large stock pot or Dutch oven, heat the olive oil at a medium setting. Add the garlic, and cook for about 2 minutes.
Add the shallots, and continue to cook for another minute or so. Stir in the thyme and orange zest, and saute until fragrant, or about another 2 minutes.
When the shallots are golden, add the rice to the pot, stirring to coat with the oil and seasonings. Cook for about a minute – the edges of the grains of rice will become translucent.
Next, add the wine to the pot, stirring for a minute or less until it has become absorbed into the rice.
Season with salt, and heat the broth in a second saucepan at a low setting to lukewarm.
Begin adding the vegetable broth 1/2 cup at a time. You want to stir in each addition until the liquid has become absorbed. This creates the creamy texture of risotto. Keep the broth warm as you add it. This step may take up to 20 minutes of stirring.
Once the broth has been added, stir in the orange juice in the same manner.
When all the liquid is absorbed, and the texture is creamy, remove from the heat.
Stir in the Parmesan until the cheese has melted.
Cut the butter into small chunks and stir it in, along with black pepper to taste.