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Pasta Risotto

2 cans reduced sodium chicken broth
2 tablespoons unsalted butter
2 cloves garlic, finely minced
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
3/4 pound orzo (about 2 cups)
1 small yellow squash, diced
1 sweet red pepper, diced
1 cup frozen peas
1/3 cup grated Parmesan cheese
1/4 pound cooked ham, preferable smoked, cut 2" matchsticks
1/4 cup chopped fresh parsley

Bring to boiling broth, butter, garlic, oregano, black pepper and
flakes in saucepan. Add orzo. Boil, stirring, 3 min. Stir in squash,
sweet pepper and peas. Cover; simmer, stirring occasionally, until
orzo and vegetables are tender, about 7 min. Stir in Parmesan, ham
and parsley until well combined. Serve the risotto immediately.

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