Add 1 tbsp butter and 1 tbsp olive oil to a medium sized skillet over medium high heat.
When the butter has melted and has combined with the olive oil, add 1 medium sweet onion, chopped and 3 medium chopped carrots and stir to combine, Cover with a lid and sauté unti the vegetables begin to soften, about 5-6 minutes.
Add 4 cloves smashed garlic and cook for one minute or until the garlic becomes fragrant. Add 4-5 sprigs finely chopped fresh flat-leaf parsely and stir to combine.
Add 1 lemon juice and zest and 1/2 cup basmati rice and stir to combine. Toss the rice until all of the kernels are covered in butter/oil, then add 1/2 rotisserie chicken which has been shredded. Stir to combine.
Bring broth to a boil, then reduce the heat to medium low and cover the pan with a lid. Cook covered for 50-60 minutes, or until the rice flakes easily with a fork. Check periodically and if the rice looks dry, add additional stock one-two tablespoons at a time.
Grate parmesan cheese on top and serve.
