After the holidays are done, we are often left with too much turkey and this recipe is a great way to use up some of that leftover meat! Of course, if you don’t have turkey, you may use leftover chicken (rotisserie chicken is also a great time saver here). This orzotto recipe is warm, comforting and cozy.
A variety of mushrooms give great texture and taste in this recipe; other tasty add-ins would be bacon or pancetta, baby spinach or arugula.
If you would like to make this vegetarian, remove the turkey and use vegetable broth instead; for a vegan version, substitute plant-based butter and cheese.
Directions
- Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until golden brown - you may have to do this in two batches. Season with salt and pepper, remove from pan and reserve.
- Add remaining oil to the pan and add the shallot. Cook until translucent, about 2 minutes. Add garlic and cook until fragrant, 1 minute longer.
- Add the wine and scrape the bottom of the pan to release any brown bits. Let most of the wine evaporate. Add the orzo and the broth and stir to combine.
- Bring pot up to a boil, then turn down to a simmer; cook uncovered, stirring often, until orzo is al dente, about 9 minutes. If your mixture evaporates too fast before orzo is cooked, add a few tablespoons of broth. Add turkey, reserved mushrooms, lemon zest and juice and stir to combine. Stir in butter and 1/2 cup Parmesan cheese. Adjust seasoning and add more salt and pepper if necessary.
- Serve immediately, garnished with more Parmesan and parsley.
Ingredients
- 3 tbsp Farm Boy™ Portuguese Extra-Virgin Olive Oil divided
- 300 g assorted mushrooms sliced or torn
- 1 large shallot chopped (about 1/2 cup)
- 3 cloves garlic minced
- 1/4 cup white wine
- 1 1/4 cups orzo pasta
- 2 3/4 cups Farm Boy™ Organic Chicken Broth
- Salt and pepper to taste
- 1 cup shredded cooked turkey or chicken
- Juice and zest of half a lemon
- 2 Tbsp butter
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1 Tbsp chopped parsley for garnish
