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One Pot Turkey and Mushroom Orzo with Parmesan

One pot turkey and mushroom orzo cooks in a 12-inch deep skillet with browned turkey, mushrooms, and tender pasta. Parmesan and fresh parsley finish the savory, broth-absorbing dish.
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Prep Time 10 minutes
Cook Time 32 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1.5 cups orzo dry
  • 3.5 cups low-sodium chicken broth
  • 0.75 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add the turkey, 1/2 teaspoon of the salt, and the black pepper; cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 165°F.
  3. Transfer the turkey to a bowl.
  4. Add the mushrooms and onion to the skillet and cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
  5. Stir in the garlic and Italian seasoning and cook for 30 seconds.
  6. Stir in the orzo, chicken broth, and remaining 1/4 teaspoon salt.
  7. Bring the mixture to a boil.
  8. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, stirring every few minutes, until the orzo is tender and most of the broth is absorbed.
  9. Return the turkey and any accumulated juices to the skillet and cook uncovered for 2–3 minutes, stirring, until bubbling and heated through.
  10. Remove from the heat and stir in the Parmesan and parsley.
  11. Let rest for 5 minutes before serving.

Notes

For the most even cooking, stir every few minutes as the orzo simmers. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the orzo may soften when reheated. For a gluten-free version, use gluten-free orzo and follow its package directions for doneness.