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Mushrooms and Asparagus Oven Risotto
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 ½ cups arborio rice
  • 5 ½ cups chicken broth
  • 4 ounces goat cheese
  • 1 cup fresh arugula
  • ¼ cup thinly shaved red onion
  • 6 to 8 fresh basil leaves
  • Zest of 1 lemon
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