I came across Totally Tots for the first time today, and thought their Tot Food feature sounded like fun. Since it's Tuesday again and I don't have my "To Do" list all neat and orderly *sigh* I thought I'd take pictures of our dinner instead! ;) The "chicken soup" risotto we made yesterday was so yummy I wanted to share about it anyway.
Here is a picture of Sweetpea just getting ready to dig into her dinner. She's eating crock pot chicken, "chicken soup" risotto, black beans and mandarin oranges, along with whole milk.
I love how in both photos she is holding her spoon in her right and and totally shoveling food in with her left hand - nice!
And since we have a tot on the way, I thought I'd go ahead and share mom's plate from last night as well:
The crock pot chicken turned out wonderfully! After patting the mostly skinned chicken dry, I rubbed it with just a little oil and salt and pepper. Put the chicken breast side down in the slow cooker, and after 8 hours cooking on low it was falling off the bone, tender and flavorful.
I made risotto using some of the stock from boiling the chicken carcass along with carrots and celery and some colby jack cheese. The basic risotto method if you're not familiar is to lightly "toast" the arborro rice in a little olive oil, then add just enough liquid to cover the rice. Stir and let the rice absorb the liquid, repeat until rice is tender (ratio of rice to liquid ends up roughly 1:3) Finish by adding shredded cheese and stirring until melted.
I call this "chicken soup" risotto because (except for the cheese) all the ingredients for chicken soup are there. I added the carrots just after toasting the rice and the celery about mid way through. Instead of "soup" it's a fabulously creamy risotto instead. Sweetpea had seconds - we will definitely be making this again.