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

Incorporate 2 cups of arborio rice into the pan along with 1 teaspoon of fresh thyme. Stir continuously for about 3–5 minutes, allowing the rice to toast slightly and absorb the flavors. Pour in 1 cup of dry white wine and keep stirring until the liquid is mostly absorbed.

Gradually introduce 3 ½ cups of vegetable broth to the pan, stirring frequently. Allow each addition to be mostly absorbed before adding more. This process should take around 15–20 minutes.

If preparing ahead, transfer the mixture to a large bowl to cool. Cover and refrigerate it for up to 4 days.

When ready to serve, warm the remaining broth and add it to the cooled risotto along with 1 medium yellow squash and 1 medium zucchini, both chopped small. Stir until everything is warmed through and creamy.

Stir in 3 tablespoons of salted butter until melted and season to taste. Fold in 1 ¼ cups of cherry tomatoes just before serving and garnish with chopped fresh herbs.