In a deep saucepan over moderate heat, saute the shallots in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.

Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 tablespoon of olive oil to the rice and gently stir to combine.

Make Ahead: If not using immediately, cover and refrigerate for up to three days.