Wild Mushroom and Asparagus Risotto

Name: Wild Mushroom and Asparagus Risotto
Ingredients: 6 cups chicken broth; 1 cup dry white wine; 2 tablespoons unsalted butter; 1 cup finely chopped onion; Kosher salt and freshly ground black pepper; 2 cups Arborio rice; 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup; 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups; 2 ounces grated Parmesan, approximately 1/2 cup; 1 teaspoon grated lemon zest; 1/2 teaspoon freshly grated nutmeg