Bring to boiling broth, butter, garlic, oregano, black pepper and flakes in saucepan. Add orzo. Boil, stirring, 3 minutes.
Stir in squash, sweet pepper and peas. Cover; simmer, stirring occasionally, until orzo and vegetables are tender, about 7 minutes.
Stir in the Parmesan, ham and parsley until well combined. Serve the risotto immediately. Makes 4 servings.