LIGHTLY brush chicken fillets with some of the oil, sprinkle with pepper. Cook in large, heavy based pan for 5 minutes each side over medium heat, or until just cooked through. Remove and keep warm.

HEAT remaining oil in the same pan, add onion and cook until softened. Add rice and stir over medium heat for 2-3 minutes. Add 1 cup of the stock, and stir until absorbed. Reduce heat to low, and add remaining stock, 1 cup at a time, stirring often, until absorbed.

STIR in the peas with the last addition of stock. When rice is tender and all of the stock is absorbed, stir through the basil, Parmesan and lemon juice. Serve risotto with slices of the chicken and extra Parmesan if desired.