Vegetable Risotto

• 1 cup Arborio Risotto Rice
• 6-7 Cups Vegetable stock
• 1 tablespoon Butter
• Chili flakes

For Grilled Vegetables

• 2-3 bunches fresh Rosemary
• 2-3 bunches thyme
• 1/2 Yellow Bell Paper Chopped
• 1/2 Red Bell Paper Chopped
• 5-6 Cherry Tomatoes cut in half
• 1 small Zucchini diced
• Crushed Black Paper
• 1-2 tablespoon Olive oil
• 2 Large garlic cloves finely chopped

For White sauce:

• 1 1/2 tablespoon wheat floor
• 1 tablespoon butter
• 1/4 teaspoon Salt
• 100ml Milk
• 2 Tablespoon Shredded Cheddar Cheese
• Crushed Black Paper
• Salt

1. For Grilled vegetables put a pan on high heat, add olive oil. Add Rosemary, thyme, Zucchini, Papers. Grill for few minutes and keep tossing. Add garlic, cherry tomatoes, crushed black paper. Keep tossing for few more minutes. Transfer into a plate and set aside.                                                                                                                                    
2. Take wheat floor in small non stick pan and roast it at medium heat for 2-3 min. Do not overheat because we don’t want the color to change. Add butter and mix well and add salt. Add milk and keep mixing with whisk, add shredded cheese and keep mixing with whisk and turn off the heat. Mixture will thicken slowly. Add crushed black paper. Transfer into a a bowl and set aside.                                                                                                                                  
3. For Risotto put a pan on medium heat. Add Butter and Risotto Rice roast for couple of minutes. Add Salt.
4. Add 1/2 cup vegetable stock at a time and keep stirring in once in a while till mixture dries. Repeat this procedure till rice cooks al dente (cooked to be firm to bite).                                                                                                                                                                                                                                                                                                                                        
5. Add White sauce and half of grilled vegetables, mix well. Season with some crushed black paper, salt and Chili flakes.
6. Serve hot and top it with remaining grilled vegetables.