David's Soup

Hey everyone, I know it's been a long while. However, with traveling for work, planning a wedding, and trying to buy a house... life gets a little crazy!
So some background for today's dish... My fiance became lactose intolerant in the past few years, and it's been getting progressively worse. So he decided to cut out all dairy for awhile to let his stomach recoup. However, it's insanely challenging to make dishes without dairy; everyone loves cheese and butter! I came up with this soup recipe though, that is super delicious and it's great for the stomach.

David's Arborio Rice Soup.

Ingredients:

2/3 cup Arborio Rice
1 large shallot, chopped
2 medium garlic cloves, minced
1tbsp basil, dried, or chopped fresh
1tsp parsley
2/3 dry white wine
1/3 cup beef stock
5 cups chicken stock
1 cup sliced carrots
1/2 cup peas
1/2 cup corn
1 cup broccoli
1 can cannellini beans, rinsed
1 bay leaf
Olive oil
Salt and Pepper
2 skinless chicken breasts (cut into bite-size pieces and cooked in olive oil with salt, pepper, garlic powder, and italian seasoning.)

Directions:

Over medium to medium-high heat drizzle enough olive oil to cover the bottom of a stock pot. Once hot, add the shallot, with some salt and pepper to season. Cook until translucent, 2-4 minutes. Add the garlic and cook 1 more minute. Add the Arborio rice to the pot, stir so it all gets coated, and cook until clear around the edges, about 3 minutes. Half way through add the basil, and parsley and stir. Next, add the wine and keep stirring until half of the wine has cooked away.  Then add the beef stock and carrots and stir again until half of the liquid has cooked out. Then add a bit more salt and pepper to taste. Next add all the chicken stock, peas, corn, broccoli, beans, and the bay leaf. Cook to a light boil and let boil for about 5 minutes. Then add the chicken and cook until the rice is tender. Once done, take out the bay leaf, and serve.
Can feed 6-10 people depending on how much you want!


I know it seems odd to add the wine, beef, AND chicken stock, but after making this a few times, I found that the little bit of beef stock helps balance out the wine. I also use a bit of a fruitier wine, so feel free to try it without if you'd like.


I love making soups and sauces, so in the days and months to come, I will be sharing more of my favorite recipes. I also love soup leftovers, perfect for a busy family!