Makes six servings.
This creamy butternut squash risotto from @TheTable (MD Anderson Cancer Center) can be soothing for those with mouth sores.
|1||small butternut squash, peeled and chopped|
|1/2||large onion, chopped|
|A handful||of fresh parsley, chopped (plus more for topping)|
|4 to 5 cups||water or low-sodium vegetable broth|
|1 cup||short grain risotto rice|
|1/2 cup||resh pomegranate seeds (optional)|
|1 Tbsp||olive oil|
Heat the water or broth in a small pot. In a separate large pot, heat the oil and add butternut squash. Cook over medium heat for about seven minutes and add the chopped onion and parsley. Cook another five minutes, lowering heat if necessary. Add a splash of water if the vegetables stick.
Add the rice to the vegetables and stir well. Cook for about two or three minutes. Add water, a cup at a time, stirring well until the water is completely absorbed before adding the next cup. (You may not need to add all five cups of water.)
Cook the rice until it is al dente and the squash is fully cooked. Season the mix with salt and pepper to taste. Top with pomegranate seeds and parsley.
Nutritional Information (per serving): 173 calories; 2.43 grams fat; 3 grams protein; 34.6 grams carbohydrates; 2.55 grams fibre; 0 milligrams cholesterol; 13 grams sodium.