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Red Berry Risotto Oatmeal

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 302 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ ½ cup regular rolled oats or steel-ground oats such as McCann’s Irish Oatmeal
  • 1 1 cup arborio rice
  • ½ ½ cup heavy cream half-and-half or milk (using lowfat milk will make it less creamy but still delicious)
  • 6 6 cups water
  • 1 1 tablespoon pure vanilla extract or 1 vanilla bean scraped
  • ½ ½ cup sugar
  • ¼ ¼ teaspoon salt
  • 1 1 cup ripe raspberries
  • 1 1 cup ripe strawberries quartered OR 1 bag frozen raspberries, thawed and lightly drained

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Serving 1 Serving Calories 302kcal (15%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 27mg (9%) Sodium 118mg (5%) Fiber 3g (12%) Sugar 19g (38%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 302

% Daily Value*

Serving 1 Serving
Calories 302kcal 15%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 118mg 5%
Fiber 3g 12%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.