Cook the small peas in a pot with the onions and lovage. Drain some of the liquid, but keep it in a separate pot, when the peas are cooked, then use a mixer to create a smooth and thick cream.
Fry the carot and onion (both in small dices) in olive oil, then add the large peas and the rice.
Add some of the liquid in which the small peas were cooked, and then a spoonful of the vegetable cream. Stir well and repeat until all of the vegetable cream has been added and the rice is almost al dente.
In a pan, fry the speck in small dices, then add it to the risotto.
Add the cheese to the risotto and stir well. Add sea salt and the pepper mix.
Leave to rest on the oven until the risotto is al dente, then wait for another 10 minutes before stirring well and adding the parsley. Serve your risotto with lots of pepper and a drizzle of olive oil.