Ingredients

The following ingredients have 6 Servings
  • 1-1/2 tablespoons extra virgin olive oil
  • 1 cup finely diced yellow onion
  • 2 teaspoons finely minced garlic ((~2-3 cloves))
  • 1 pound (16 oz.) 93/7 ground turkey ((or ground chicken -- thigh meat preferred))
  • Fine sea salt and freshly cracked pepper
  • 1-1/2 cups frozen corn
  • 1-1/2 cups frozen sweet peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons white, all-purpose flour
  • 2 cups chicken stock or broth ((we love Swanson))
  • 2-1/4 cups whole milk (Note 1)
  • 1-1/2 cups uncooked orzo pasta
  • 1 cup freshly grated Parmesan cheese (Note 2)
  • 1/2 cup fresh basil pesto (Note 3)
  • Optional: 1/3 cup finely chopped fresh flat-leaf Italian parsley

Instruction

  • PREP: Finely chop the onion and garlic and set out the rest of the ingredients -- cooking goes quickly!
  • COOK: Heat olive oil in a large (nonstick) pot over high heat. Add onion and stir around for about 5 minutes or until turning golden; add in garlic and stir for 30 seconds. Add the ground turkey and season with salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper.) Cook, crumbling as you cook, until mostly cooked through, about 5 minutes. Add in the frozen corn and peas (no need to thaw). Stir for 1-2 minutes or until veggies are thawed and meat is fully through. Dump this entire mixture onto a plate or bowl and cover it with foil.
  • COOK CONT.: Return the pot to burner. Melt the butter, whisk in the flour, and cook and stir for 1 minute. Gradually add in the stock, whisking constantly. Add in the milk and all the uncooked orzo.
  • FINISH COOKING: Bring the mixture to a simmer, and then lower the heat until it is just barely bubbling at the edges. Cook for 7 minutes without a lid, stirring occasionally and making sure to scrape the bottom of the pan so the orzo does not stick. After 7 minutes the pasta should be almost tender (the mixture will still be soupy). Add the plate of veggies and ground turkey to the pot and stir. Add in the Parmesan and stir to melt. Mix in the pesto and optional parsley. Mix well. Taste and season to taste with any additional salt and pepper as needed. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together.
  • SERVE: Consistency should be similar to risotto and very creamy. Add a splash of milk if needed to thin consistency a bit. Enjoy while hot.