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Creamy Pesto Orzo (30 Minutes; ONE Pot!)

A quick one-pot creamy orzo with ground turkey, vegetables, Parmesan, and basil pesto ready in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1.5 tablespoons olive oil
  • 1 cup yellow onion finely diced
  • 2 teaspoons garlic finely minced (2 to 3 cloves)
  • 1 pound ground turkey 93/7 (or ground chicken; thigh meat preferred)
  • salt to taste
  • black pepper to taste
  • 1.5 cups frozen corn
  • 1.5 cups frozen sweet peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or broth I like Swanson
  • 2.25 cups whole milk see note about using full-fat milk
  • 1.5 cups uncooked orzo pasta
  • 1 cup freshly grated Parmesan cheese measure loosely; use a block and grate
  • 1/2 cup basil pesto
  • 1/3 cup flat-leaf parsley finely chopped, optional

Instructions

  • Finely dice the onion and mince the garlic; have all ingredients measured and ready.
  • Heat olive oil in a large nonstick pot over medium-high heat. Add the diced onion and cook, stirring, until golden, about 5 minutes.
  • Add the minced garlic and stir for about 30 seconds, then add the ground turkey. Season with salt and pepper and cook, breaking up the meat, until mostly cooked through, about 5 minutes.
  • Add the frozen corn and frozen peas (no need to thaw) and stir 1–2 minutes until the vegetables are thawed and the meat is fully cooked. Transfer this mixture to a plate or bowl and cover with foil.
  • Return the pot to the heat and melt the butter. Whisk in the flour and cook, stirring, for 1 minute to form a roux.
  • Gradually whisk in the chicken stock, then stir in the whole milk and add the uncooked orzo.
  • Bring to a simmer, then reduce heat to maintain a gentle edge-of-simmer. Cook uncovered for about 7 minutes, stirring occasionally and scraping the pot so the orzo does not stick; the mixture should be slightly soupy and the orzo almost tender.
  • Return the cooked meat and vegetables to the pot and stir to combine. Add the grated Parmesan and stir until melted.
  • Stir in the basil pesto and optional parsley. Taste and adjust salt and pepper as needed. If too thick, add a splash of milk to reach a creamy, risotto-like consistency.
  • Serve immediately while hot.

Equipment

  • large nonstick pot
  • Wooden spoon or spatula
  • Whisk
  • Measuring Cups and Spoons
  • plate or bowl

Notes

  • Use whole milk for best creaminess.
  • Grate Parmesan from a block for best flavor.
  • Use refrigerated fresh basil pesto if possible.
  • Store leftovers in the fridge up to 4 days in an airtight container.
  • Reheat on the stove with a splash of broth or water to loosen the sauce.