Creamy Pesto Orzo

5 from 1 vote

Creamy Pesto Orzo is a one-pot wonder packed with ground meat, veggies, and rich, velvety orzo. Ready in 30 minutes with minimal prep and cleanup!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: creamy orzo pasta, creamy pesto orzo

Servings: servings

Author: Chelsea Lords

Cost: $7.83

Equipment

Large pot nonstick

Ingredients

1-1/2 tablespoons olive oil
1 cup finely diced yellow onion
2 teaspoons finely minced garlic 2 to 3 cloves
1 pound ground turkey 93/7; or ground chicken—thigh meat preferred
Salt and pepper
1-1/2 cups frozen corn
1-1/2 cups frozen sweet peas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or broth, I love Swanson
2-1/4 cups whole milk see note 1
1-1/2 cups uncooked orzo pasta
1 cup freshly grated Parmesan cheese see note 2
1/2 cup fresh basil pesto see note 3
1/3 cup finely chopped fresh flat-leaf Italian parsley optional

US - Metric

Instructions

Finely chop the onion and garlic and set out the rest of the ingredients—cooking goes quickly!
Heat olive oil in a large (nonstick) pot over high heat. Add onion and stir for about 5 minutes or until turning golden; add in garlic and stir for 30 seconds. Add ground turkey and season with salt and pepper. (I add 1 teaspoon salt and 1/2 teaspoon pepper.) Cook, crumbling as you cook, until mostly cooked through, about 5 minutes. Add in 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 with foil.
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.
Bring the mixture to a simmer, then lower the heat until it is just barely bubbling at the edges. Cook for 7 minutes without a lid, stirring occasionally and scraping the bottom of the pot 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 the Parmesan and stir to melt. Mix in pesto and optional parsley. Mix well. Taste and season to taste with any additional salt and pepper as needed—the salt and pepper really pull all the flavors together.
Consistency should be similar to risotto and very creamy. Add a splash of milk if needed to thin consistency a bit. Enjoy while hot.

Video

Notes

Note 1: I do not recommend skim milk, 1%, 2%, or a dairy milk alternative. This is a creamy recipe, and the lower-fat choices just don’t achieve that texture.

Note 2: Use a block of Parmesan cheese and grate on the small holes of a grater. Measure loosely. I don’t recommend jarred/canned Parmesan—the flavor will be overpowering and too salty.

Note 3: The pesto is a big part of the flavor; I recommend a refrigerated, freshly made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheeses. Rana’s® Basil Pesto is my favorite store-bought pesto; Buitoni’s® fresh basil pesto is another favorite I’ve tested.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth or water to loosen the sauce. Freezing isn’t recommended, as the orzo can become mushy.

Nutrition