Wild Mushroom and Asparagus Risotto

INGREDIENTS

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