Chicken and Mushroom Risotto

Ingredients
  ¼ cup olive oil
  2 cups rice 
  ¼ cup leamon juice
  6 cups chicken stock 
  3 tablespoons butter 
  2 cloves garlic, crushed 
  1 brown onion, diced 
  ½ teaspoons chilli flakes 
  200g button mushrooms, sliced
  200g chicken breast, diced
  100g swiss brown mushrooms, sliced
  1/3 cup grated parmesan cheese
  ¼ cup finely chopped continental parsley

Method
1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add rice and cook for 1-2 minutes, stirring continuously. 
2. Add leamon juice, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
3. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent.
4. Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
5. Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste.
6. To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.