Go Back
homemade Creamy Pesto Orzo (30 Minutes; ONE Pot!) photo

Creamy Pesto Orzo (30 Minutes; ONE Pot!)

A quick, creamy one-pot orzo with ground turkey, vegetables, Parmesan, and basil pesto.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • large nonstick pot
  • Spatula or wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater

Ingredients
  

  • 1.5 tablespoons olive oil
  • 1 cup yellow onion finely diced
  • 2 to 3 cloves garlic finely minced
  • 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 preferably low-sodium
  • 2.25 cups whole milk see note about using full-fat milk
  • 1.5 cups uncooked orzo pasta
  • 1 cup Parmesan cheese freshly grated
  • 1/2 cup basil pesto
  • 1/3 cup flat-leaf parsley finely chopped, optional

Instructions
 

  • Finely chop the onion and mince the garlic; have the remaining ingredients measured and ready since the recipe cooks quickly.
  • Heat the olive oil in a large nonstick pot over medium-high heat. Add the diced onion and cook, stirring, until golden, about 4–5 minutes.
  • Add the minced garlic and cook, stirring, for 30 seconds.
  • Add the ground turkey, season with salt and pepper (about 1 teaspoon salt and 1/2 teaspoon pepper if desired), and cook, breaking up the meat, until mostly cooked through, about 5 minutes.
  • Stir in the frozen corn and frozen peas (no need to thaw) and cook 1–2 minutes until thawed and the meat is fully cooked; transfer the mixture to a plate and cover to keep warm.
  • Return the empty pot to the heat, melt the butter, whisk in the flour, and cook while stirring for 1 minute to form a roux.
  • Gradually whisk in the chicken stock until smooth, then add the whole milk and the uncooked orzo.
  • Bring to a simmer, then reduce heat so the mixture is barely bubbling at the edges. Cook uncovered, stirring occasionally and scraping the bottom, for about 7 minutes until the orzo is almost tender and the mixture is slightly soupy.
  • Return the cooked turkey and vegetables to the pot and stir to combine.
  • Add the grated Parmesan and stir until melted, then mix in the basil pesto and optional chopped parsley. Taste and adjust salt and pepper as needed.
  • Serve hot; the finished consistency should be creamy, similar to risotto. Add a splash of milk if you need to thin it slightly.

Notes

  • Use whole milk for best creamy texture.
  • Grate Parmesan from a block for best flavor.
  • Choose refrigerated fresh basil pesto for best results.
  • Rana’s® or Buitoni® fresh pesto are good store-bought options.
  • Do not use low-fat milks or non-dairy substitutes for this recipe.
  • Measure Parmesan loosely when grating from a block.