Red Berry Risotto Oatmeal
This red berry risotto oatmeal is absolutely divine. Arborio rice plumps perfectly, melds with oats, and is highlighted with sweet berries!
If you haven’t tried this recipe, I implore you to make it immediately.
Creamy arborio rice plumps to perfection and melds with hearty oats, all of which is highlighted with tart and sweet red berries. Seriously, this is absolutely divine.
AND, it happens to be gluten-free*, which is perfect since I’m posting gluten-free recipes all week!
*Rice itself is gluten-free, however there is debate about whether the coatings used to enrich rice are gluten-free. Uncle Ben’s Arborio Rice and S&W Italian Arborio rice are both confirmed as gluten-free. Also, according to my friend, Chris, steel-ground oats are best for a gluten-free diet. Just keep in mind that there are varying levels of gluten intolerance. Always check labels and use your own experience to be sure.
One Year Ago: Soft Wrap Bread
Two Years Ago: Chicken with Mushrooms and Zucchini
Red Berry Risotto Oatmeal
Ingredients
- ½ cup regular rolled oats or steel-ground oats, such as McCann’s Irish Oatmeal
- 1 cup Arborio rice
- ½ cup heavy cream, half-and-half or milk (using lowfat milk will make it less creamy but still delicious)
- 6 cups water
- 1 tablespoon pure vanilla extract or 1 vanilla bean scraped
- ½ cup sugar
- ¼ teaspoon salt
- 1 cup ripe raspberries
- 1 cup ripe strawberries, quartered OR 1 bag frozen raspberries, thawed and lightly drained
Instructions
- 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 25-30 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, 1-2 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.
Recommended Products
Recipe Source: My Kitchen Cafe
Absolutely delicious! Used calrose rice as suggested in another review along with garden strawberries and YUM!!! Best “oatmeal” I’ve ever tasted.
This is my absolute favorite breakfast of Mel’s. My brother and sister who are 20 year haters of oatmeal went back for seconds. Based on the comments of another poster, I make this in the instant pot on the rice setting ( 12 minutes ). I used 1 cup of half and half and 3 cups of water. I put everything in but the vanilla, strawberries and raspberries. I used a 10 minute natural release and then added the fruit and vanilla. ( For a deeper flavor, I used vanilla bean paste instead of vanilla extract). As the oatmeal sits in the instant pot, you may need to add more half and half to thin it out. And definitely use arborio rice…a friend of mine used basmati…and it just wasn’t the same 😉
Thanks for adding those details, Melanie! I appreciate it!
Can confirm this works well in the instant pot. Modifications: I used calrose rice (short grain Japanese rice) and soy milk instead of milk (because milk tends to scorch while soy milk doesn’t). I did a double batch but cut the total liquid down by half (I did 2 cups soy milk, 4 cups water). Put instant pot in rice setting for 12 minutes and let pressure release naturally. No sticking or scorching. Delicious.
This is our traditional general conference breakfast. My kids call it pink oatmeal and have been asking all week if we’d have it today. I wanted to up the oatmeal to rice ratio, so today I used one cup of steel cut oats and one cup of plain white rice. My husband is dairy free, so I used a can of coconut milk and enough water to total 5.5 cups liquid. I upped the sugar and salt a bit and cooked it in the Instant Pot for 8 minutes with a 10 minute natural release. I think it was the best ever! My kids do not like rice, but all six of us licked our bowls clean. I think I’ll have to start doubling soon.
Thanks for the notes on your alterations, Emily! Love the idea of more oats!
Thank you Emily, I’m going to try the recipe with your changes since I love coconut milk and would love to use my instant pot. 🙂
Made this in my instant pot today and it turned out absolutely perfect! Used 2.5 cups water and a .5 cup milk. I didn’t have any good rice on hand and used orzo. It was so delicious! I will definitely make it again and don’t think I’ll bother picking up any arborio but will use up all orzo I have on hand.
Thanks Mel for always posting such delicious recipes!
That’s awesome!
Mmmm. I just finished making this. The warmth is especially lovely on an extra cold morning! I would never have thought to mix rice and oats, but it’s a tasty combination!
I made it on the rice setting of my Instant Pot (10 or 12 mins) with a 10 min natural pressure release. I used 1/2 cup milk and 3 cups of water, but I might dial it down to 3 cups of liquid total in the future.
After using 1/2 cup milk and 2 1/2 cups of water for a while, I’ve gone back up to 3 cups of water. It’s a little more runny when it first comes out of the instant pot, but the leftovers need less milk with reheating to get a good texture. (If I was serving it to family and it would all be eaten right away, I would probably use 2 1/2 cups of water. I went back up because I’m usually making it just for me and eat the leftovers over the next several days.)