Put dried green peas, arborio rice and dried thyme in separate bags.
Bring the water to the boil. Crumble the stock cubes, and stir to dissolve. Cover and keep as warm as possible.
While waiting for the water to boil, chop the onion, and chop or crumble the parmesan as finely as possible. Cut the salami into small cubes.
In another pan, heat olive oil on medium heat. Fry onion, stirring frequently, for 5 minutes or until onion is soft.
Add rice, thyme, peas and salami to the pan and stir for a minute or two.
Add about 1/2 cup of the stock to the rice and cook, stirring frequently, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 25 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.
Remove from the heat. Stir in half the goat's cheese and all the parmesan cheese.
Divide risotto between bowls. Crumble the remaining goats cheese on top.
