Wild Mushroom and Asparagus Risotto

INGREDIENTS

3/4

cooked and coarsely chopped cup 5 ounces wild mushrooms, wild

1 1/2

cooked and cut into 1-inch pieces cups 7 ounces asparagus

1 tsp

Lemon, zest

1 cup

Onion

6 cups

Chicken broth

2 cups

Arborio rice

Kosher salt and freshly ground black pepper

1/2 tsp

Nutmeg

1/2 cup

grated parmesan, grated

2 tbsp

Butter, unsalted

1 cup

White wine, dry