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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The beet broth can be made up to 4 days in advance, with the broth and beets kept well wrapped and refrigerated until ready to use. Ingredients:
2 medium beets, trimmed |
4 cups water |
1 bay leaf |
1 tbsp unsalted butter |
1 small onion, chopped |
1 tbsp orange zest |
1 cup arborio rice |
2 tbsp raspberry or lemon vinegar |
pinch sugar |
1 tbsp low-fat sour cream (or nonfat yogurt that has been strained for 6+ hours) |
Directions:
1. Put the beets and the bay leaf in a saucepan, and add 4 cups of water.
2. Bring to a boil over medium-high heat, then lower the heat to medium, cover and simmer until the beets are cooked through (about 40 minutes).
3. Remove the beets with a slotted spoon, then strain the cooking water, discarding the bay leaf. Pour the cooking water back into the saucepan.
4. Slip the skins off the beets and discard. Chop ONE of the beets and set aside.
5. In a food processor, puree the other beet and stir into the strained broth. Cover the broth mixture, and keep at a gentle simmer over low heat.
6. In a 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.
7. Add the rice and stir until it is well coated with the seasonings, for about 2 minutes.
8. Add the vinegar and stir until it evaporates, about 2 minutes.
9. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladle full of broth and keep stirring until it's absorbed.
10. Continue this process, adding broth 1/2 cup at a time, and stirring until absorbed, until the rice is plump and no longer chalk white in the center. This should take about 25 to 30 minutes.
11. The rice should be done when all liquid has been absorbed (no pools of broth). When done, add the sugar and sour cream (or yogurt) and stir well to blend. Serve immediately.
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