Red Berry Risotto Oatmeal

As many of you know, I love to find new and exciting breakfast foods.  I try very hard to make different things each day so the 3 kiddos don't get bored with the same old breakfast food.  My sister in law Summer, made this for a family get together not long ago and I was hooked.
 With all the fruit in season this is a great and easy way to start the day.  My family liked it little more runny, so we added a little vanilla rice milk to the top of each bowl!  Make this recipe your own by adding different fruits, such as peaches with almond extract instead of vanilla.  The possibilities are endless!

Red Berry Risotto Oatmeal
from mel's kitchen cafe

*Serves 4-6

1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)

1 cup Arborio rice

1/2 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

1/2 cup sugar

1/4 teaspoon salt

1 cup ripe raspberries

1 cup ripe strawberries, quartered

OR

1 bag frozen raspberries, thawed and 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 25-30 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.