Preheat the oven to 180°C (350°F).

Place a large oven-safe cast iron pan on the stove over medium heat and add 1 tablespoon of oil.

Add the chicken and brown in batches, being careful not to overcrowd the pan. Once browned (but not cooked through), remove the chicken and set aside.

Add the dairy free butter and mushrooms to the pan. Cook until the mushrooms are browned and have reduced in size by about half. Remove and set aside.

Add the remaining tablespoon of oil to the pan, then add the chopped shallots and garlic. Stir with a wooden spoon to prevent them from sticking. As the shallots soften and begin to brown, use the spoon to break them apart.

Add the arborio rice and stir for 1–2 minutes until the rice is lightly toasted and glossy.

Pour in the chicken stock and white wine, stir to combine, and bring to a boil.

Once boiling, return the chicken and mushrooms to the pan. Stir well, ensuring the chicken is fully submerged.

Cover the pan with a lid or foil and transfer to the preheated oven. Bake for 25–30 minutes, or until the liquid has been absorbed and the rice is soft and tender.

Season with salt and pepper to taste. Serve with a generous squeeze of lemon and a sprinkle of fresh parsley.