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MSGID: 35065.fidonet_cooking@1:105/500 2d824112
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Berry Risotto Oatmeal
 Categories: Breakfast, Cereal
      Yield: 6 Servings
 
    1/2 c  Regular rolled oats or
           - steel-ground oats
      1 c  Arborio rice
    1/2 c  Heavy cream, half-and-half,
           - or milk
      6 c  Water
      1 tb Pure vanilla extract -OR-
      1    Vanilla bean; scraped
    1/2 c  Sugar
    1/4 ts Salt
      1 c  Ripe raspberries
      1 c  Ripe strawberries;
           - quartered -OR-
      1    Bag frozen raspberries;
           - thawed & lightly drained
 
  Preparation time: 10 minutes
  Cooking time: 30 minutes
  
  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 to 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 to 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.
  
  Recipe by Mel Gunnell
 
MMMMM
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