Name: Mushrooms and Asparagus Oven Risotto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 4 tablespoons salted butter; 1 tablespoon olive oil; 1 bunch asparagus, sliced into rounds, keeping tips whole; Kosher salt and freshly ground black pepper; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, grated; 2 bunches green onions, chopped; 1 tablespoon chopped fresh thyme; 2 tablespoons chopped fresh chives; 1 1/2 cups arborio rice; 5 1/2 cups chicken broth; 4 ounces goat cheese; 1 cup fresh arugula; 1/4 cup thinly shaved red onion; 6 to 8 fresh basil leaves; Zest of 1 lemon

Directions

Preheat the oven to 400 degrees F.
In an ovenproof skillet with a tight-fitting lid, add 2 tablespoons butter, a drizzle of olive oil and the asparagus. Cook over medium heat until bright green, about 3 minutes. Remove to a plate and season with a pinch of salt and pepper.
Add the remaining 2 tablespoons butter to the skillet and another drizzle of olive oil. Add the mushrooms and cook until they have lost their moisture and browned, about 5 minutes. Add the garlic and green onions. Season with a pinch of salt and pepper and stir to combine. Stir in the thyme followed by the chives, then add the rice and stir until it is well coated in the butter and mushrooms. Add the broth and stir. Bring to a simmer, then cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 35 to 45 minutes.
Carefully remove from the oven and remove the lid. Add 3 ounces of the goat cheese and all but 1/4 cup of the reserved asparagus, then stir until creamy. Top with the remaining ounce goat cheese, the asparagus, arugula, red onion, torn basil leaves and lemon zest.

Mushrooms and Asparagus Oven Risotto

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