Summertime Risotto

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1 pint cherry tomatoes

1/4 cup olive oil

1 teaspoon minced garlic

1 small onion, diced

2 cups diced zucchini

1/4 cup fresh lemon juice

1 pound arborio rice

1 cup dry white wine

2 to 3 cups nonfat chicken broth

2 tablespoons light butter

6 tablespoons grated Parmesan

18 sea scallops

1 bunch parsley, chopped (optional)

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