Red Berry Risotto Oatmeal

1/2 cup steel-ground oatmeal
1 cup Arborio rice (risotto rice)
1/2 cup heavy cream
6 cups water
*1 vanilla bean, scraped
1/2 cup sugar
1/4 teaspoon salt
1 bag frozen raspberries, thawed OR 1 cup ripe raspberries, 1 cup ripe strawberries, quartered

In a rice cooker add all the ingredients, except the fruit. Cook until done. (Alternately, you can cook the mixture in a large pot. Bring to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes. This is how I cooked mine and I gave it a few stirs to prevent sticking and clumping.) Remove rice and oatmeal from the rice cooker. Add raspberries and stir to combine. Stir in 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.

* How to scrape a vanilla bean: To add to a liquid mixture, slit the bean lengthwise with the point of a knife and drop the bean into the liquid. Remove the bean before serving.
(I think you could just use vanilla if you don't want to spend the extra money on a bean)

Recipe from {Cooking A' La Mode}