Chicken Risotto with Lemon Asparagus and Peas Recipe
Ingredients
- 2 medium onions, divided
- 1 whole small chicken, about 3 pounds
- 3 stalks celery, cut into thirds
- Kosher salt and freshly ground black pepper
- 8 ounces asparagus, ends trimmed, cut into 1-inch lengths
- 1 cup frozen peas
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups short grain rice (see note)
- 1 tablespoon zest from 1 lemon
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 1/2 cup parsley leaves, chopped
Instructions
Chicken Risotto with Lemon, Asparagus and Peas Recipe serves 6 original recipe by Serious Eats.
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