Express Lemon Basil Orzo with Crispy Turkey, Peas and Parmesan

Instructions

1. 1

   1. In a bowl, mix the ground turkey with 1 tbsp/15 ml olive oil, sweet paprika, dried oregano, 1/2 tsp salt, and black pepper.

2. 2

   2. Heat a large skillet over medium-high heat. Add the seasoned turkey and cook for 5-6 minutes, breaking it up with a spatula, until browned and fully cooked. If checking internal temperature, it should reach 165°F/74°C. Transfer the turkey to a plate.

3. 3

   3. In the same skillet, reduce to medium heat and add the remaining 1 tbsp/15 ml olive oil. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the dry orzo to the skillet and stir for 1 minute to lightly toast it with the shallot and garlic.

5. 5

   5. Pour in the hot broth, add the frozen peas, and bring to a gentle boil. Cook for 8-10 minutes over medium heat, stirring often, until the orzo is tender and the mixture is creamy.

6. 6

   6. Stir in the butter, grated Parmesan, lemon zest, 2 tbsp/30 ml lemon juice, and chopped fresh basil. Mix until the butter and cheese melt in. Adjust salt if needed.

7. 7

   7. Return the crispy turkey to the skillet and fold it in gently, or serve it on top to keep its golden texture.

8. 8

   8. Divide into bowls and finish with extra fresh basil and a little more Parmesan if desired. Serve immediately.