Wild Mushroom and Asparagus Risotto

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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