• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


This is a very interesting dish from Martha Stewart Living. One of my favorite things to eat... I'm not sure exactly what it is - breakfast? dessert? I've eaten it for dinner!


  • 2 cups water
  • 3 1/2 cups water
  • 1/2 cup irish oatmeal
  • 1 cup arborio rice
  • 1/2 cup heavy cream
  • 1 vanilla bean -- split lengthwise and scraped
  • 1/2 cup sugar
  • 1 cup ripe raspberries
  • 1 cup ripe strawberries -- rinsed, hulled and quartered


  • In a small saucepan, bring 2 cups water and oatmeal to a boil over medium-high heat. Reduce heat to a simmer, and cook, stirring occasionally, 25 minutes. Remove from heat, and set aside.
  • In a medium saucepan, combine rice, heavy cream, vanilla bean and scrapings, and sugar. Add enough water to just cover rice mixture. Cook over medium heat, stirring constantly with a wooden spoon until all water has been absorbed.
  • Continue cooking, adding about 1 cup water at a time and stirring until it is absorbed and rice is just al dente, about 40 minutes. You will need to add a total of about 3 1/2 cups water before rice is done.
  • Remove from heat, and stir in reserved oatmeal. Add raspberries, and stir to combine. Add strawberries, and continue stirring until risotto is slightly pink, 1-2 minutes. Serve immediately.

Categories: Creamy  Fruity 

Author Credit: Martha Stewart Living

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