½cupregular rolled oats or steel-ground oats, such as McCann’s Irish Oatmeal
1cupArborio rice
½cupheavy cream, half-and-half or milk (using lowfat milk will make it less creamy but still delicious)
6cupswater
1tablespoonpure vanilla extract or 1 vanilla bean scraped
½cupsugar
¼teaspoonsalt
1cupripe raspberries
1cupripe 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.