I like to entertain on the weekends, enjoying the company of family and friends in my home, but, like everyone else, often, I'm pressed for time. I want to serve a home-cooked meal, but don't want to spend a lot of time getting it from the kitchen to the table. For winter and spring months, one of my "go-to" dishes is risotto.

Easy to prepare and versatile, risotto is a perfect entree or side dish offering. Paired with chicken, fish, or seafood, it's a satisfying meal. Need a vegetarian option? No problem! Risotto can be served with asparagus, fresh peas, mushrooms and several other vegetables to round out the dish.

Don't forget to finish the risotto with a grating of cheese like Parmesan or Asiago. If you prefer a creamier texture, you can stir in some Mascarpone or Boursin. Enjoy!

Lemon Risotto

6 cup. chicken stock

4 tablespoons butter

2 tablespoons olive oil

2 large shallots, chopped

2 cups arborio rice or medium-grain white rice

1/4 cup dry white wine

2cup freshly grated Parmesan cheese (about 3 ounces)

3 tablespoons chopped fresh parsley

3 tablespoons fresh lemon juice

4 teaspoons grated lemon peel

Method

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining butter. Stir in parsley, lemon juice, and lemon peel.