Preheat the oven to 375°F (190°C).

In a large measuring cup or bowl, whisk 1 cup of the vegetable broth with the pumpkin purée until smooth. Set aside.

Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.

Add the chopped shallot and sauté for about 1 minute. Add the garlic and cook for another 30 seconds, stirring frequently. Season lightly with salt and black pepper.

Pour in 1/2 cup vegetable broth and 1 teaspoon fresh lemon juice. Cook for about 1 minute while scraping any flavorful browned bits from the bottom of the pot.

Add the pumpkin-broth mixture along with the remaining 3 cups of vegetable broth. Stir in the sage, rosemary, nutmeg, red pepper flakes, salt, and black pepper.

Cover the pot and bring the liquid to a boil.

Once boiling, stir in the rice until evenly distributed. Cover the pot again, remove it from the stovetop, and carefully transfer it to the middle rack of the oven.

Bake the Baked Pumpkin Goat Cheese Risotto for 60–70 minutes, or until the brown rice is tender and cooked through. Cooking time can vary depending on the specific rice used.

Carefully remove the pot from the oven. Reserve about 1 ounce of goat cheese for serving and add the remaining goat cheese to the hot risotto.

Stir vigorously for about 2 minutes until the goat cheese melts and the risotto becomes thick and creamy.

If the risotto seems too thick or dry, gradually stir in additional warm vegetable broth or water until it reaches your preferred creamy consistency.

Taste and adjust the seasoning with additional salt and freshly ground black pepper.

Divide the creamy pumpkin risotto among serving bowls. Top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage or rosemary.

Serve warm.