In a heavy-bottomed pan, heat ¼ cup of olive oil over medium heat. Add 1 cup of finely chopped onion, ¾ cup of finely chopped red bell pepper, and 3 minced garlic cloves, and sauté for about 3 minutes, until the onion turns translucent and fragrant.

Stir in 2 cups of Arborio rice and 1 teaspoon of chopped fresh thyme into the pan. Cook for 3-5 minutes, stirring occasionally, until the rice grains start to turn translucent at the edges. Next, pour in 1 cup of dry white wine, stirring until it's mostly absorbed.

Gradually pour in 3 ½ cups of vegetable broth, stirring constantly while bringing the mixture to a gentle simmer. Reduce the heat to low, and continue to add the remaining broth in increments over the next 15 minutes, stirring regularly until the rice is al dente and creamy.

If wishing to make the risotto ahead of time, spread the cooked mixture onto a baking sheet to cool quickly. Once cooled, place it in the refrigerator where it can be stored for up to 4 days.

When ready to serve, reheat the risotto on low, adding 1 medium chopped yellow squash and 1 medium chopped zucchini. Gradually stir in any remaining broth until the mixture reaches your desired creamy consistency.

Once cooked, stir in salt to taste and fold in 1 ¼ cups of halved cherry tomatoes. Add 3 tablespoons of salted butter and a sprinkle of freshly grated Parmigiano-Reggiano cheese. Finish with a handful of chopped fresh herbs.