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

1 - Heat the 2 tablespoons of butter in a heavy saucepan with the oil;
2 - Add the onions and cook until translucent over medium heat;
      3 - Add the rice and stir until it is well coated with the butter and oil;
4 - Begin to add the wine, and stir continually over medium heat until it is absorbed;
      5 - Start to add 2 cup of hot broth, stirring as it is absorbed;
6 - Continue in this manner, adding ladles full of hot broth, and stirring continuously;
7 - About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes.
8 - Add the shrimp, tomatoes, and continue to cook until the rice is cooked, but remains slightly firm to the teeth.
9 - Remove from the heat, add the remaining butter, parsley and the lemon juice;
10 – Serve it!