Ingredients
Vegetables & Herbs
- 1 1/2 cups chopped zucchini (about 1 medium)
- 2 large garlic cloves, roughly minced
- 1 medium yellow onion, diced
- zest of 1 lemon
- juice of 1 lemon, to taste
- 1/2 cup packed basil leaves, roughly chopped
Protein & Dairy
- 1 pound ground turkey
- 4 tablespoons unsalted butter
- grated parmesan, to serve
Pasta & Grains
- 1 pound dry orzo
Liquids & Oils
- 2–3 tablespoons olive oil
- 1/2 cup dry white wine (optional)
- 3–4 cups low sodium chicken broth, warmed
Seasonings
- kosher salt, to taste
- fresh ground black pepper, to taste
Instructions
- Cook the zucchini: Heat a large non-stick frying pan or deep skillet over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the chopped zucchini and a generous pinch of kosher salt. Sauté for 6-8 minutes until the zucchini is tender and browned on both sides. Add the minced garlic and cook for another minute. Remove zucchini and garlic from the pan using a slotted spoon and set aside.
- Cook the turkey: In the same pan with the remaining oil, add the ground turkey. Season generously with kosher salt and fresh ground black pepper. Allow the turkey to brown on the bottom before breaking it up with the back of a spoon, keeping some bite-sized chunks for texture. Cook until turkey is just done, then add the diced onion. Continue cooking and stirring occasionally until the turkey is golden and onions are soft.
- Add the orzo: Stir in the dry orzo and cook for about one minute until the pasta is well coated in the pan’s oil and warmed through. If the pan seems dry, add 1 additional tablespoon olive oil and stir. If using, pour in the white wine and stir, letting it cook until fully evaporated.
- Cook the orzotto: Gradually add the warmed chicken broth in 1/2 cup increments, stirring constantly and waiting for each addition to be absorbed before adding more. Continue this process until the orzo is just tender, which may require a bit less than 4 cups broth or some warm water depending on pan size, heat, and orzo brand. Taste test to determine doneness and liquid needs.
- Add remaining ingredients: Stir the cooked zucchini and garlic back into the pan and warm through. Remove the pan from heat and stir in lemon zest and butter until melted into the orzotto. Add the chopped basil leaves and adjust seasoning with additional salt, pepper, and lemon juice to taste.
- Serve & store: Serve the orzotto with grated parmesan, extra basil ribbons, and a squeeze of lemon juice on individual plates for added flavor. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with some broth and butter to restore creaminess.
Notes
- Using dry white wine is optional but adds a depth of flavor to the orzotto.
- For best texture, do not over-stir the turkey when browning to maintain bite-sized chunks.
- Chicken broth can be substituted with vegetable broth for a milder flavor.
- Leftovers reheat best when warmed slowly on the stovetop rather than microwaving.
- Fresh basil and lemon juice brighten the dish, so add them just before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
