Once again, quick release the pressure by carefully turning the valve to “venting” and, once you’re able, unlock and open the lid. Stir in peas, lemon juice, and Parmesan. Taste and adjust salt, pepper, and Parmesan. Slice the brisket and place on a platter, add risotto to the platter, too, and sprinkle basil over the top before serving immediately with more Parmesan on the side.