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Cook onion and carrots: Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.
Toast rice: Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.
Add stock and rind, and simmer: Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.
Garnish, and serve: Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.