Light your grill and then place your chicken on a rack and dry thoroughly with paper towel.

Brush on your fat or oil and season generously with your lemon pepper rub and grill until fully cooked.

Remove from grill and allow to rest for a minimum of 10 minutes.

To a high-speed blender add your vegan Parmesan, garlic, shallot and oat milk and then blend on high for three to five minutes until mix has heated up and fully emulsified. Set aside for later.

Place pan on heat and add oil. Once your pan is hot, add the rice and toast the rice to your preferred texture.

Once the rice is almost fully toasted, add your diced white onion and sauté. Begin adding your vegetable stock a little at a time waiting for it to be absorbed before adding more. Season with salt to taste.

Continue adding stock until you have reached the desired doneness.

Turn off the heat and finish with your parmesan cream sauce and fresh strawberries (do not add the strawberries while you have the flame on. They will turn to mush). Allow to rest off the heat for a couple of minutes so the rice can absorb the flavors.

Heat up a pan until it is ripping hot. Then add your blanched peas to the hot pan and sauté. Season with salt and pepper.

Place risotto on plate and tap bottom of plate until flat.

Add peas.

Place chicken on top.

Garnish with fresh basil.