Express Lemon Orzo with Spiced Turkey, Asparagus, and Quick Parmesan Cream

Instructions

1. 1

   1. Heat a wide skillet or shallow pot over medium-high heat for 1 minute. Add 1 tablespoon olive oil and cook the ground turkey with 1/2 teaspoon salt, black pepper, sweet paprika, dried oregano, and red pepper flakes for 5-6 minutes, breaking it up, until browned and fully cooked. If checking internal temperature, it should reach 165°F/74°C. Transfer to a plate.

2. 2

   2. In the same skillet, add the remaining tablespoon of olive oil. Add the red onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the dry orzo and stir for 1 minute so it gets lightly coated. Pour in the warm chicken broth and bring to a gentle boil. Cook over medium heat for 8 minutes, stirring occasionally so the orzo releases starch and does not stick.

4. 4

   4. Stir in the asparagus and cook 3 minutes more, until the orzo is tender and the asparagus is just crisp-tender. Add a small splash of extra hot broth or water if needed.

5. 5

   5. Reduce the heat. Return the turkey to the skillet and add the light cream, grated Parmesan, lemon zest, and 2 tablespoons lemon juice. Stir for 1-2 minutes until lightly creamy and glossy.

6. 6

   6. Taste and adjust with the remaining salt if needed. Turn off the heat, add the chopped fresh parsley, and serve right away.

7. 7

   7. If you want to hold it briefly before serving, cover and keep it at a safe temperature of at least 140°F/60°C for a short time.