Scrub the carrots, trim the ends, and cut into ½” thick half circles; set aside. Heat a large pot over medium heat and add the olive oil followed by the minced shallots. Cook until the shallots are fragrant and soft; 5 to 6 minutes. Add in the garlic and the cut carrots, cook for 1 to 2 minutes more.

Measure in the white wine and cook until mostly evaporated. Next, add in the wild rice, broth, and 1 cup of water. Bring to a boil, reduce to a simmer, and cook until the rice is tender; 30 to 40 minutes. Remove from heat and stir in the parsley, lemon zest, and lemon juice. Taste and add more salt as desired (this will greatly depend on the broth you use).