In a large, heavy-bottomed pot, heat ¼ cup of olive oil over medium heat. Add 1 cup of chopped onion and ¾ cup of chopped red bell pepper, sautéing for about 3 minutes until they become soft and translucent.

Stir in 3 minced garlic cloves, allowing them to cook for another minute until fragrant.

Incorporate 2 cups of arborio rice into the pot, stirring continuously for 3 to 5 minutes.

Pour in 1 cup of dry white wine, stirring until most of the liquid has evaporated.

Gradually pour in 3½ cups of vegetable broth, adding it one-third at a time while stirring regularly.

Cook for about 15-20 minutes until the rice is cooked to about 75% done, aiming for a creamy consistency.

If preparing in advance, spread the partially cooked risotto onto a baking sheet to cool quickly.

About 10 minutes before serving, reheat the chilled mixture, adding 1 medium chopped yellow squash and 1 medium chopped zucchini.

Continue cooking until the vegetables are tender and the risotto is creamy, about 5-7 minutes.

Finally, mix in a handful of cherry tomatoes and 3 tablespoons of salted butter, stirring until melted.

Serve warm topped with freshly grated Parmigiano-Reggiano cheese and fresh herbs.