Chicken Risotto with Lemon, Asparagus and Peas

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 unsalted butter
• 2 cups short grain rice
• 1 tablespoon zest from 1 lemon
• 2 ounces Parmesan cheese, grated
• 1/2 cup parsley leaves, chopped

Directions

1. Peel one onion and cut it into quarters. Add the chicken, celery, onion, and 2 teaspoons salt to a stock pot, then pour in just enough water to cover everything, about 8 to 10 cups. Set the pot over medium heat and bring it to a simmer, then lower the heat and let it bubble gently until the chicken is very tender and pulling away from the bones, about 1 hour. Move the chicken to a plate, strain the broth, and pour the broth back into the pot. Once the chicken is cool enough to work with, take the meat off the bones and pull it into bite-size pieces.
2. Warm the broth over medium heat until it simmers. Add the asparagus and cook it just until tender, about 2 minutes, then lift it out with a slotted spoon and set it aside. Add the peas to the broth and cook for 30 seconds, then remove them with a slotted spoon as well. Take the broth off the heat, but keep it warm; you should have 6 to 8 cups broth.
3. Finely chop the remaining onion. Heat the oil in a Dutch oven or large saucepan over medium heat until it shimmers. Add the onion and 1 teaspoon salt, and cook, stirring, until the onion has softened, about 6 minutes. Stir in the butter.
4. Add the rice and stir until the grains are coated. Cook, stirring, for 3 minutes. Turn the heat to low and add 1 cup broth, stirring until the liquid is nearly absorbed. Keep adding broth, 1 cup at a time, stirring as you go, until the rice is tender with a little bite and the risotto is creamy and as loose as a thick soup, about 30 minutes. If you run short on chicken broth before the rice is cooked, stir in water as needed.
5. Stir in the peas, asparagus, chicken, lemon zest, and 1/2 teaspoon pepper. Add the Parmesan and adjust the seasoning to taste. Stir in the parsley and serve right away.