Crab Farrotto with Peas

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Splash olive oil

1/2 onion, cut into small dice

1 cup semi-pearled farro

Big splash white wine

Kosher salt

About 2 cups warm lobster stock, plus more if needed

1 cup defrosted frozen peas

1 cup lump crabmeat, shells picked

1/2 cup grated Parmesan

2 tablespoons butter

1 tablespoon nice pea sprouts

3 or 4 stems fresh marjoram, leaves minced

1 bunch fresh flat-leaf parsley, leaves chopped

1 small bunch chives, minced

1/2 lemon, zested and juiced