Pasta Risotto

Makes 4
Prep 15 m
Cook 15 m



  1. 1 of 3 Bring to boiling broth, butter, garlic, oregano, black pepper and flakes in saucepan. Add orzo. Boil, stirring, 3 minutes.
  2. 2 of 3 Stir in squash, sweet pepper and peas. Cover; simmer, stirring occasionally, until orzo and vegetables are tender, about 7 minutes.
  3. 3 of 3 Stir in the Parmesan, ham and parsley until well combined. Serve the risotto immediately. Makes 4 servings.
Nutrition Information for Pasta Risotto
Servings Per Recipe: 4
Per Serving: 12 g Fat, total, 70 g carb., 21 g pro., 523 mg sodium, 503 kcal cal., 36 mg chol.