Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.