In a heavy-bottomed pan, heat a splash of olive oil over medium heat. Add the finely chopped onion, minced garlic, and diced red bell pepper, sautéing them for about 3 minutes until they turn translucent and fragrant.

Stir in the arborio rice and fresh thyme, allowing it to toast for 3-5 minutes. Pour in a splash of dry white wine, stirring continuously until it’s mostly evaporated.

Ladle in one-third of the vegetable broth, stirring frequently until it is completely absorbed. Repeat this until all the broth is used, which should take about 15-20 minutes.

If not serving immediately, allow it to cool down before transferring to an airtight container.

To reheat, return the cooled risotto to low heat and mix in diced zucchini and yellow squash, along with the remaining broth. Stir until creamy and heated through.

Finally, stir in salted butter and freshly grated Parmigiano-Reggiano cheese until fully melted. Top with fresh herbs and serve hot.