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Ingredients

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Directions

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  • Bring to boiling broth, butter, garlic, oregano, black pepper and flakes in saucepan. Add orzo. Boil, stirring, 3 minutes.

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  • Stir in squash, sweet pepper and peas. Cover; simmer, stirring occasionally, until orzo and vegetables are tender, about 7 minutes.

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  • Stir in the Parmesan, ham and parsley until well combined. Serve the risotto immediately. Makes 4 servings.

Nutrition Facts

503 calories; 12 g total fat; 36 mg cholesterol; 523 mg sodium. 70 g carbohydrates; 21 g protein;

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