Veggies risotto

Look at the creaminess of this risotto, OMFG! Can you believe this was my first try of making risotto?! I can't even believe myself, lol, I got skills :p by the way, the recipe is really flexible, I didn't include wine in it since I'm making it more kid-friendly. But, really , just do whatever you want as long as the amount is the same. I used water just because I ran out of stock and I also didn't stir in butter at the end as what most people would do because I think the milk already did an amazing job of adding creaminess and richness to the risotto.

Mushroom Risotto (4servings)
3 garlic gloves, minced
2tbsp oil
1 1/2cups arborio rice
2cups chicken stock, hot
2cups hot water
1/2cup hot milk
Cooked veggies: Mushrooms, shitaki mushroom, zucchini
1/2cup parmesan cheese
Salt and pepper
1) in a heavy pot, add oil and minced garlic, fry until golden, about 30sec on medium high heat.
2) quickly stir in rice and toast rice for 3mins until rice is hot.
3) stir in chicken stock slowly and add in other liquid once the rice has absorbed all the liquid. Cover and simmer for 15mins or until rice has cooked through.
3) stir in cooked veggies and cheese. Give it a taste test, add salt and pepper if needed.
4) serve right away. For leftovers, add some water to loosen it when reheat.