Pea, spinach and crab risotto

Name: Pea, spinach and crab risotto
Cook time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 onion, thinly sliced; a small bunch spring onions, finely sliced; 350g arborio rice; 2 cloves garlic, crushed; 170ml white wine; 1.1 litres chicken stock; 150g frozen petits pois; 70g parmesan, grated, plus extra to serve; ½ lemon, juiced, plus wedges to serve; 2 tbsp double cream; 200g spinach; 150g frozen petits pois, defrosted; 60ml extra-virgin olive oil; ½ red onion, finely chopped; 200g white crabmeat; 1 red chilli, deseeded and finely chopped; a handful flat-leaf parsley, chopped; ½ lemon, juiced