1/2 c Regular rolled oats or
- steel-ground oats
1 c Arborio rice
1/2 c Heavy cream, half-and-half,
- or milk
6 c Water
1 tb Pure vanilla extract -OR-
1 Vanilla bean; scraped
1/2 c Sugar
1/4 ts Salt
1 c Ripe raspberries
1 c Ripe strawberries;
- quartered -OR-
1 Bag frozen raspberries;
- thawed & lightly drained
In a rice cooker (or large pot) add all the ingredients, except the
fruit. Cook until done in a rice cooker. If using a pot, bring the
mixture to a quick boil and then lower to a simmer and cook, covered,
for about 25 to 30 minutes, stirring occasionally.
Add the raspberries and stir to combine. If using fresh fruit, stir
in the strawberries and continue to stir until the berries have
turned the risotto slightly pink, 1 to 2 minutes.
Serve immediately. If you are planning on saving leftovers and
heating up in the morning, only add berries to each individual
serving the morning of and not to the whole batch.