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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   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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   
   --- SBBSecho 3.23-Win32   
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