Risotto turns that last cup or two of broth into something that tastes like you meant to make it. The rice absorbs every bit of flavor as it cooks, and finish with butter and garlic to make it shine on a weeknight.

Serves 2. 35 minutes, 25 at the stove.

About 800 calories a serving, 12 g protein, 128 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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Note Swap the broth for chicken or beef stock if you have it. Risotto keeps refrigerated for three days; reheat gently with a splash of water. Serve with a simple green salad or steamed greens on the side to balance the richness.

A simple broth-based soup built on what you have on hand. Half a carton turns into supper when rice thickens it and garlic and onion give it backbone. This is the kind of minimal one-pot dinner that keeps a tired cook upright on a weeknight.

Serves 2. 35 minutes, 8 at the stove.

About 530 calories a serving, 10 g protein, 87 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 medium onion and mince 2 cloves garlic. Warm 2 tablespoons oil in a large pot over medium heat until it shimmers, then add the onion and cook, stirring often, until it softens, about 4 minutes.4 min
2. Add the garlic and cook for 1 minute more, stirring constantly, until fragrant.1 min
3. Pour in 6 cups vegetable broth and bring to a boil. Stir in 1 cup rice and reduce heat to low. Cover and simmer until the rice is tender and the broth is absorbed, about 20 minutes. While the rice cooks, prepare your greens.20 min
4. Stir in 2 cups spinach or other tender greens. Cook uncovered until the greens wilt, 2 to 3 minutes.2 min
5. Taste and season with salt and pepper.

Note Swap the greens for any vegetable that needs cooking, chopped small: diced carrot, zucchini, or canned tomato. Leftovers keep for four days refrigerated. Serve with bread or a piece of cheese alongside.

A simple, warming soup built on three quarters of a container of broth, stretched with rice and aromatics. This is the night to use up that half-empty carton before it goes bad, turning it into something satisfying enough for dinner.

Serves 2. 25 minutes, 8 at the stove.

About 240 calories a serving, 4 g protein, 38 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 small onion and mince 2 cloves of garlic. Heat 1 tablespoon of oil in a pot over medium heat, then add the onion and a pinch of salt, stirring until it turns translucent, about four minutes.4 min
2. Add the garlic and stir until fragrant, thirty seconds. Pour in 6 cups of vegetable broth and bring to a boil.
3. Add 1/3 cup of rice, stir once, and lower the heat to a gentle simmer. Cook uncovered until the rice is tender, about fifteen minutes.15 min
4. Taste the broth, then season with salt and pepper. Ladle into bowls and serve hot.

Note Swap rice for pasta if you prefer. Leftovers keep refrigerated for three days and reheat gently on the stove with a splash of water. Serve with crusty bread or a side salad to round out the meal.