a little creative domestication can go a long way!

Because I am moving & because I am currently living off the last remaining dollars of my student loans, I have been intentional and strategic about eating the food I have on hand.  This is a simple concept, but what you may not realize is that I picked my current apartment because it was next to a grocery store.  Some of my favorite memories from the last two years involve me putting on my shoes, grabbing my wallet and walking to the grocery store to purchase items for whatever my newest kitchen quest happened to be.   Unlike most people, I love grocery shopping, but it's because I consider cooking more of an art than a necessity.  I know I spend far more on groceries than the average single woman, but it's because I'm funding a hobby more than an appetite.

Although I have greatly enjoyed being able to cook based on what I'm in the mood to make, rather than what I have the ingredients for, this season of my life requires me to be a little more creative when catering to my quest towards domestication.  I have been taking inventory of my food cupboard first and finding recipes second. Because I had barley, chicken broth & kosher salt on hand, as well as asparagus in my freezer, this recipe was added to my quest.   Summer isn't the best time to stand in front of a stove patiently stirring risotto, but with all of the thunderstorms we've had lately, this was the perfect dinner:

Barley Risotto With Asparagus and Parmesan (RealSimple.com) 

Serves 4 

Hands-On Time: 45m  

Total Time: 45m

Ingredients

• 5 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 large clove garlic, finely chopped
• 1 1/2 cups barley
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 pound asparagus, cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) grated Parmesan

Directions

1. Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more.
2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
4. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.