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Pop a large pan on a medium heat with a drizzle of oil. Add the shallots with a pinch of salt and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
Tip in the risotto rice and stir for 1–2 minutes to toast it. Add a ladle of stock and stir until it’s absorbed, then keep adding the stock one ladle at a time, stirring often, for 18–20 minutes until the rice is tender with a slight bite.
While the risotto cooks, drain the cashews and pop them in a blender with the nutritional yeast, Dijon, lemon juice, capers, vegan Worcestershire sauce, olive oil and oat milk. Blend until completely smooth, then taste and adjust the seasoning.
Cook the vegan chicken fillets according to the packet instructions until golden and crispy, then slice into strips.
When the rice is nearly done, stir in the kale and cook for 2–3 minutes until wilted. Take the pan off the heat and stir through the Caesar sauce until the risotto is creamy and glossy. Loosen with a splash of stock or oat milk if needed, then season well.
Spoon into bowls, top with the sliced chicken, and finish with grated vegan parm and chopped parsley.