Risotto with shrimps, tomatoes and zucchini
*4 Tablespoons Olive Oil
*1/4 Cup Finely Chopped Onion
*4 Tablespoons Butter (2 Tablespoons Removed To Finish The Dish)
*2 Cups Arborio Rice
*1/3 cup lemon juice
*1 Cup White Wine
*6 Cups Chicken or Vegetable Broth
*1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined
*3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced
*10 cherry tomatoes, cut in half
*1/2 Cup Fresh, Chopped Parsley