Peel and dice the carrots.
Dice the onion.
Finely chop the garlic and set aside.
In a Dutch oven, heat the 2 tbsp of olive oil.
Add the carrots and onion to the pot and cook until just beginning to get tender.
Add the garlic, rice and salt & pepper and stir. Cook until the rice begins to toast, being sure to stir so the garlic doesn’t burn.
Add the chicken broth, stir and bring to a boil.
Place the lid on the Dutch oven and turn the heat down to simmer. Cook for 15-18 minutes.
After the rice is just cooked through, remove the lid and stir in the shredded chicken and frozen peas. Cook for 5 more minutes, or until the chicken is heated and the peas have just cooked.
Add the lemon juice and stir, then top with the parmesan cheese. Serve with some fresh, crusty bread and a green salad.
