A creamy risotto built around a handful of fresh peas, the kind you shell at the last minute. This is what you cook when you want to coax the sweetness out of a few pods and turn them into supper for two.

Serves 2. 35 minutes, 25 at the stove.

About 1180 calories a serving, 115 g protein, 66 g carbohydrate, 48 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Shell your handful of peas into a bowl; you should have about 1/2 cup. Bring 3 cups of broth to a bare simmer in a small pot and leave it there.
2. Chop 1 small onion and 2 garlic cloves fine. Heat 1 tablespoon of oil in a wide skillet over medium heat, add the onion with a pinch of salt, and cook until it turns soft and golden, about 4 minutes, stirring often.
3. Add 3/4 cup rice to the skillet and stir to coat in the oil, cooking for 1 minute until the rice is translucent at the edges. Add 2 chopped garlic cloves and stir for 30 seconds.
4. Pour in 1 cup of hot broth and stir often; when the liquid is mostly absorbed, about 3 minutes, add another cup of broth. Keep the rice moving and at a steady bubble.3 min
5. When the rice is tender but still has a slight bite, about 15 to 20 minutes total, add your shelled peas and the last cup of broth, stirring, and cook for 2 more minutes until the peas are bright and hot.2 min
6. Stir in 2 tablespoons of butter off the heat, taste, and add salt and pepper as needed. The risotto should flow on the plate but hold its shape; add a splash of hot broth if it seems too stiff.

Note Swap frozen peas if you must, adding them at the very end so they stay bright. Leftovers keep, covered, for two days; reheat gently with a splash of broth to restore the flow. Serve with grated cheese if you have it, or a simple green salad on the side.

A bowl of peas becomes dinner in one pan, stirred into rice with eggs and aromatics. This is the move when you have half a bowl left and want to use it all tonight. The peas stay bright and the whole thing comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 1000 calories a serving, 27 g protein, 168 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Mince 2 garlic cloves and dice 1 small onion, then add them to the pan and stir until fragrant, about 1 minute.
2. Crack 3 eggs into a bowl and beat them lightly. Pour into the pan and scramble them, breaking them into small pieces as they cook, until just set, about 2 minutes. Push the eggs to the side.2 min
3. Add 2 cups cooked rice to the pan, breaking up any clumps, and stir everything together until the rice is heated through and coated with oil, about 2 minutes.2 min
4. Stir in 1.5 cups shelled peas and toss until the peas are warmed and bright green, about 2 minutes. Season with salt and pepper to taste.2 min

Note Swap the peas for frozen corn or diced carrots if you have them. Leftovers keep in the fridge for three days and reheat well in the pan with a splash of water. Serve with hot sauce or soy sauce on the side.

Snap fresh peas straight from the pod and toss them with butter, garlic, and salt to make a simple, quick side that tastes like spring. This shelf is bare, so we're cooking from staples tonight, but these tender peas need nothing more.

Serves 2. 15 minutes, 10 at the stove.

About 160 calories a serving, 4 g protein, 10 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Shell the peas by running your thumb along the seam of each pod; you should have about half a cup of shelled peas. Mince two cloves of garlic.
2. Heat two tablespoons of butter in a skillet over medium heat until it foams, then add the minced garlic and cook, stirring, until fragrant, about one minute.1 min
3. Add the shelled peas and a pinch of salt and pepper, then toss to coat. Cook, stirring now and then, until the peas are tender, about five to seven minutes; they should be bright green and just cooked through.6 min
4. Taste and adjust salt and pepper, then serve at once while the peas are hot and the butter is still foamy.

Note Swap the butter for oil if you prefer. These peas are best eaten fresh, but leftovers keep in the fridge for two days and can be stirred into rice or pasta. Serve alongside roasted chicken, steak, or fish.