Asparagus Risotto

This is one of mine. I tested it out on my family the other day and it went really fast so I hope you enjoy it.

Ingredients:
1 lb. Organic Arborio Rice
1 Qt. Organic Vegetable Broth
1/2-1 lb. Asparagus Spears (depending on how hearty you want it)
Olive Oil
1 Med. Onion (Diced)
1 1/2 Tbs. Minced Garlic
Balsamic Vinegar (enough to cover bottom of the pan)
Lemon pepper
Onion powder
Garlic salt
Oregano
Basil
Thyme
McCormick Spicy Seasoning (optional)

Directions:
1. Cover bottom of pan with olive oil. Add diced onion and minced garlic. Add spcies, to your own taste, Saute until the onions are browned.
2. Add chopped aspargus. (chop asparagus to bite size)
3. Saute until asapgus begins to get hot then add balsamic vinegar. Just enough to coat the pan so that the vegeatables don't stick. Let simmer for 2-5 minutes until most if not all of the balsamic vinegar is evaporated.
4. Pour in the Arborio rice. Mix it thoroughly with the vegetables.
5. Pour in the Vegetable broth/stock until it covers the rice completely.
6. Let it cook for a few minutes then stir and add the remaining chicken broth. This may take a few rounds to use up all the broth but you need to. The rice will absorb it which is what gives it such great texture and flavor.
7. Serve and Enjoy!