Beet Risotto

2 medium beets, trimmed but not peeled
1 bay leaf
1 T. unsalted butter
1 small onion, chopped
1 T. orange zest
1 c. arborio rice
2 T. raspberry vinegar or lemon vinegar
Pinch of sugar
1 T. low-fat sour cream

Put the beets and the bay leaf in a saucepan and add 4 c. of water. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, over medium heat, until the beets are cooked through, about 40 minutes, depending on size.

Remove the beets with a slotted spoon, then strain the broth and discard the bay leaf. Pour the broth back into the saucepan. Slip the skins off the beets. Chop 1 of the beets and set aside.

In a food processor, puree the other beet and stir into the strained broth. Cover the broth and keep it at a gentle simmer over low heat. (Broth can be made up to 4 days in advance and kept refrigerated, or frozen indefinitely. The remaining cooked beet should also be refrigerated, wrapped tightly.)

In another large, heavy saucepan, melt the butter. Add the onion and orange zest, and saute over medium heat until the onion is soft and translucent, about 7 minutes. Add the chopped beet and stir well. Add the rice and stir until it's well coated with the seasonings and glistening, about 2 minutes.

Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring this way until the kernels are plump and no longer chalk white in the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. The rice is done when the liquid has been absorbed and the kernels are bound in what looks like a ricey, creamy, rice pudding.

When the risotto is done, stir in the sugar and sour cream, and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 132.