Chicken Breast & Enoki Mushroom Cream Risotto

Cut chicken breast, enoki mushrooms, and onion into bite-sized pieces.

Season chicken breast with salt and pepper.

Heat olive oil in a pan and cook the chicken breast.

Add the onion and sauté until translucent.

Add enoki mushrooms and stir-fry together.

Add rice and stir-fry for 1-2 minutes.

Pour in milk, water, and chicken stock, and simmer over medium-low heat while stirring until the rice is cooked.

Add heavy cream and cook until thickened, then season with salt and pepper to taste.

Add Parmesan cheese and mix well.

Transfer to a plate and garnish with parsley.