Spelt with crab and green peas

Ingredients:

• Half an onion, finely diced
• 1 cup polished spelt
• A little white wine
• About 2 cups hot lobster broth, plus more as needed
• 1 cup defrosted green peas
• 1 cup lump crab meat, sorted, removing any shell fragments
• 0.5 tbsp. grated parmesan
• 2 tablespoons butter
• 1 tbsp pea sprouts
• 3-4 stalks of fresh marjoram, leaves chopped
• 1 bunch fresh parsley, leaves finely chopped
• 1 small bunch chives, chopped
• Zest and juice of half a lemon

Preparation:

1. Heat a little olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spelt and sauté for a few more minutes until it takes on a nutty aroma. Add the white wine and reduce by half. Season with salt and stir.
2. Begin adding the broth one ladle at a time, stirring occasionally, and cook until it begins to thicken. Continue adding more broth as the liquid is absorbed. Once the mixture has thickened, after about 30 minutes, add the peas, crab, Parmesan, butter, pea sprouts, marjoram, parsley, chives, and lemon zest and juice. Stir with a wooden spoon for a couple of minutes. Serve in deep bowls.