The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses. Today’s Recipe: Lemon Artichoke Risotto Our Lemon Artichoke Risotto is a creamy comfort dish. The bright punch of lemon juice compliments the creaminess of the rice to open taste buds and cleanse the palate. Lemon juice is a wonderful tart flavor that can help with taste changes when going through treatment. The creaminess of the risotto provides comfort with dry mouth and difficulties swallowing. Garlic and onions are a part of the allium family with many immune-boosting properties. Onions are high in vitamin C, vitamin B, potassium and fiber. Vitamin C is a strong antioxidant that assists with immune health and tissue repair, and helps protect against cell damage. Garlic has many health benefits that are attained from its sulphur-based compounds, which are released when the garlic is cut. Garlic is high in vitamins, trace minerals and can boost the immune system. Artichokes are high in fiber, antioxidants, minerals and vitamins as well. Using marinated artichokes helps increase their flavor, which helps open taste buds. As always, it's important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body. Ingredients 1 tbsp. olive oil ½ tbsp. butter 2 cloves garlic ¼ cup onion, chopped ½ cup short grain rice - Arborio preferred 1 lemon, juiced 2 ½ cups warmed broth or stock - chicken, vegetable or beef ¼ tsp salt ¼ tsp ground black pepper ¼ cup parmesan cheese ½ cup artichoke hearts, marinated 6 ounces chicken (optional) Directions Melt butter and oil in sauce pot over medium-high heat When butter is melted, add onions and garlic to the pot, cooking for 2-3 minutes until onions start to become translucent Add in the rice and toast for 1-2 minutes Add in lemon juice, stirring well until it is absorbed Add in 1/3 of broth to rice, stirring gently to bring the starches out of the rice Keep stirring for 4-5 minutes — when rice starts to absorb broth, add in a bit more Repeat stirring and adding in broth until all of the broth is absorbed and rice is creamy ~15-20 minutes Once the last of the broth is added to the rice, add in the parmesan cheese (at this stage, ¼ cup of milk can be added to increase calorie and protein), stirring until cheese is melted Serve with warmed artichokes and chicken, shrimp or tofu (if desired) to create a full meal