Nothing else quite satisfies as much as pasta, and risotto is probably at the top of the list
(in my opinion, anyway.)
Risotto with Lemon, Asparagus, and Rosemary Asiago
3 cups reduced-sodium chicken or vegetable broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
2 cloves garlic, minced
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 tablespoon grated lemon zest
1/4 cup grated asiago or rosemary asiago
2 tablespoons chopped rosemary
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1-2 more minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in asparagus, zest, remaining 2 tablespoons butter, asiago, rosemary, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
(The risotto will be a little darker using the vegetable broth and a little lighter if using the chicken broth. I used the vegetable broth–what I had, but either tastes great. I also used a rosemary asiago cheese, but asiago or parmesan would substitute nicely.)