Toddler peas and corn risotto

Recipe:
1/2 cup pearl rice
2/3 filtered water
2 cup soup stock
1 cup raw milk
1/2 cup frozen peas
corn kernels from 1/3 of corn cob
3 small Brussels sprout (cut small)
1 Tbsp mixed dried herbs
2 knob butter
2 shallots (finely cut)

Additional : Mixture of 1 Tbsp yellow mozarella cheese and 1 Tbsp white mozarella cheese

(1) Heat up butter on a cooking pan. Add in shallot and stir fry. Add in mixed herbs and mix well.
Saute for few minutes.

(2) Pour in pearl rice and 1 cup soup stock and stir the rice a little while. Let the soup absorb at medium temperature.

(3) Once it is about to dry up, add water a little at a time and let the rice slowly absorb the water till finish. The rice should be about 60%-70% cooked.

(4) At this time, add in corn kernels and brussels sprout and milk and let it simmer at medium low temperature, or till the vegetables soft. If is too dry, add some soup stock (a little at a time).

(5) Observe the texture of the rice to make sure it is not overcooked. The texture should be 'al dente'.

(6) Once it is about 80% cooked, add in peas and let it simmer till thicken. Add some soup stock if too dry (a little at a time).

(7) Once the texture soft but still firm to bite, off fire. Stir in the cheese mixture, mix well and serve immediately.