Monday, August 23, 2010

Red Berry Risotto Oatmeal

I saw this recipe at My Kitchen Cafe and wanted to try it because it was so different. I had not heard of using rice and oats together, but it really works out. The end result is a rich and creamy oatmeal and the berries add amazing flavor. This is a healthy, filling breakfast even my little picky eater ate right up!

What You Need:
1/2 cup old fashioned oats or steel-cut oats
1 cup arborio rice
1/2 cup heavy cream, half and half or milk
6 cups water
1 tablespoon vanilla or 1 vanilla bean scraped
1/2 cup sugar or sugar substitute
1/4 teaspoon salt
1 cup raspberries, strawberries, blueberries or mixed
OR 1 bag frozen berries

In a rice cooker or large pot add all the ingredients, except the fruit. Cook until done {almost all liquid is absorbed and rice is tender}. If using a pot, bring the mixture to a quick boil. Reduce to a simmer and cook, covered, for about 25-30 minutes, stirring often. Add the berries and stir to combine until the berries turn the risotto a light pink. Serve immediately. Enjoy!

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