Ingredients

• 1/2 cup heavy cream
• 1 vanilla bean, scraped
• 1/2 cup sugar
• 1 cup ripe raspberries
• 1 cup strawberries, washed, hulled, and quartered
• 2 cups water
• 1/2 cup McCann's Irish oatmeal
• 1 cup Arborio rice

Instructions

1. 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.
2. 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.
3. 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