This oatmeal with berries is absolutely divine. The arborio rice puffs up perfectly, blends with the oats and is enhanced by the sweet, tart red berries.
If you haven’t tried this recipe yet, I highly recommend making it right away.
The creamy arborio rice puffs up to perfection and blends with the delicious oats, all enhanced by the sweet, tart red berries. Seriously, this is absolutely divine.
It’s also gluten-free*, which is typical of the Orchestra of the Week’s gluten-free recipes!
*The rice itself is gluten-free, however there is a lot of debate about whether the preparations used to enrich the rice are gluten-free. Uncle Ben’s Arboio Rice and S&W Italian Arboio Rice have been confirmed to be gluten-free. Also, according to my friend Chris, Evan Johnson’s Steele is a perfect gluten-free beauty program. Just keep in mind that there are different levels of gluten intolerance. Always check the labels for your particular meal.
Oatmeal with Red Fruit Risotto
Makes: 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- ½ cup regular oats or rolled oats, such as McCann Irish Oats
- 1 cup Arborio rice
- ½ cup heavy cream or heavy cream or milk (using low-fat milk will make it less creamy but still delicious)
- 6 cups water
- 1 tablespoon pure vanilla extract or 1 vanilla bean, crushed
- ½ cup sugar
- ¼ teaspoon salt
- 1 cup ripe berries
- 1 cup ripe strawberries, quartered or 1 bag frozen berries, thawed and slightly drained
Instructions
- In a rice cooker (or large pot), add all ingredients except the fruit. Cook until tender in the rice cooker. If using a pot, bring to a rapid boil, then reduce heat to a simmer and cook, covered, for 25 to 30 minutes, stirring occasionally.
- Add berries and stir. If using fresh fruit, add strawberries and continue stirring until berries turn slightly pink in risotto, 1 to 2 minutes.
- Serve immediately. If you plan to save leftovers and reheat in the morning, add berries only to each serving in the morning, not to the entire batch.
