Red Berry Risotto Oatmeal
You can never have too many side dish recipes, so give Red Berry Risotto Oatmeal a try. This recipe serves 4 and costs $1.76 per serving. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 492 calories. It is brought to you by Mels Kitchen Café. 17 people have made this recipe and would make it again. A few people really liked this Mediterranean dish. If you have arborio rice, water, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is pretty good. If you like this recipe, take a look at these similar recipes: Instant Pot Mushroom and Wheat Berry Risotto, Savory Oatmeal Risotto, and Berry-Oatmeal Bake.
Servings: 4
Ingredients:
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)
1 cup ripe raspberries
1/4 teaspoon salt
1/2 cup regular rolled oats or steel-ground oats (such as McCann's Irish Oatmeal)
1 cup ripe strawberries, quartered OR 1 bag frozen raspberries, thawed and lightly drained
1/2 cup sugar
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
6 cups water
Equipment:
rice cooker
pot
Cooking instruction summary:
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.
Step by step:
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:
covered percent of daily need
