In a large pot or Dutch oven, heat 1-1/2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Next, add the ground turkey or ground chicken thigh meat to the pot. Season generously with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Once the meat is cooked, stir in the frozen corn and sweet peas. Let them cook for about 2-3 minutes until heated through, and then push everything to one side of the pot.
In the empty side of the pot, add 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for about 1 minute until it’s golden in color.
Slowly pour in 2 cups of chicken stock and 2-1/4 cups of whole milk while continuously whisking to avoid lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Stir in the uncooked orzo pasta, making sure it’s well combined. Reduce the heat to low and cover the pot, cooking for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the orzo is cooked, remove the pot from heat. Stir in the freshly grated Parmesan cheese and 1/2 cup of basil pesto until everything is well combined and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
If desired, sprinkle with finely chopped flat-leaf parsley for a fresh touch. Serve warm, and enjoy your delicious Creamy Pesto Orzo!
