Alexs Red Berry Risotto Oatmeal Food

SAVORY OATMEAL RISOTTO

Steps:

• Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
• Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
• Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

ALEX'S RED BERRY RISOTTO OATMEAL

Steps:

• In a small saucepan, bring 2 cups water and oatmeal to a boil. Reduce heat and simmer, stirring occasionally, for 25 minutes. Remove from heat, and set aside.
• In a medium saucepan, combine rice, heavy cream, vanilla bean, and sugar. Add enough water to just cover the rice. Cook over medium heat, stirring constantly with a wooden spoon until the water is absorbed. Repeat the process, adding about 1 cup water at a time and stirring until it is absorbed; continue until the rice is just al dente, about 40 minutes. You will need to add about 3 1/2 cups water in total before the rice is cooked.
• Remove rice from heat, and stir in the cooked oatmeal. Add raspberries, and stir to combine. Stir in strawberries, and continue to stir until the berries have turned the risotto slightly pink, 1 to 2 minutes. Serve immediately