Wild Mushroom and Asparagus Risotto

In a medium saucepan combine broth and 3 cups water. Bring to boiling; reduce heat to keep warm. 2. In a 4- to 5-quart Dutch oven cook mushrooms, onion, and garlic over medium 5 to 6 minutes, stirring occasionally and adding some of the hot broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 1 to 2 minutes or until wine has evaporated. Add rice; cook 1 to 2 minutes or until rice starts to smell nutty. 3. Add ½ cup hot broth to rice mixture; stir frequently until all the broth has been absorbed. As broth is nearly absorbed, continue adding broth in ½-cup increments until rice is nearly tender, about 45 minutes. Add asparagus; cook 3 to 5 minutes more or until rice and asparagus are tender. 4. Stir in lemon juice, dill, salt, and pepper. Sprinkle with nutritional yeast (if using) and serve with lemon wedges