Chop the broccoli into bite-sized florets and set aside. It cooks quickly and will stay bright and crisp this way.

Heat a splash of olive oil in a large skillet over medium heat. When it’s shimmering, add the ground turkey, breaking it apart with a spoon. Brown until just cooked through, getting a bit of golden color for added flavor.

Stir in the orzo so it gets lightly toasted in the pan. This brings out a nutty aroma and keeps the pasta from sticking together.

Season with lemon pepper and a generous spoonful of Dijon mustard. The turkey will soak up all those peppery, tangy flavors at this point.

Pour in lemon juice and some chicken broth, scraping up any browned bits from the pan—these bits add tons of flavor.

Add the broccoli florets, nestling them into the mixture. Pour in the remaining broth, keeping the pan nicely saucy.

Simmer gently, stirring every now and then, until the orzo is tender and most of the liquid has absorbed. You want a creamy, risotto-like consistency, not dry.

Stir in the butter and milk to enrich the sauce, making everything glossy and creamy.

Remove the pan from heat and blend in the shredded parmesan. It should melt down to a smooth finish, clinging to every piece of orzo and broccoli.

Taste and adjust seasoning as you like. Dish up straight from the pan, showered with more parmesan and a pinch of red pepper flakes for a little heat.