Berry Risotto Oatmeal

1/2 cup regular rolled oats
1 cup Arborio rice
1/2 cup heavy cream, or half-and-half
6 cups water
1 tablespoon pure vanilla extract
1/2 cup sugar
1/4 teaspoon salt
1 bag (12oz) frozen raspberries, thawed and lightly drained

In a large pot add all the ingredients, except the fruit.

Bring the mixture to a quick boil and then lower to a simmer and cook, covered, for 25 minutes.  Keep cooking on low and stirring every so often for 10 minutes.  You want the oatmeal to be thick.  The raspberries will add more liquid.  Once it is thick, remove from heat add the raspberries, stir to combine.

Note:  You may need to add more sugar after tasting it if desired .