Add the broth and pumpkin puree to a medium saucepan. Whisk until combined, then bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover, and keep warm.

Melt the butter in a large Dutch oven or heavy saucepan over medium heat. Add the minced shallot and salt. Cook for 2–3 minutes, stirring occasionally, until the shallot is soft and fragrant.

Stir in the fresh thyme and Arborio rice. Cook for about 1 minute, stirring so the grains are lightly coated in butter.

Add the white wine vinegar, followed by one ladleful of the warm pumpkin-broth mixture. Cook, stirring frequently, until most of the liquid has been absorbed.

Continue adding the warm broth mixture one ladleful at a time. Allow each addition to be mostly absorbed before adding the next.

Continue this process for approximately 20–25 minutes, or until the rice is tender but still has a slight bite in the center. Your Pumpkin Risotto should be creamy and loose rather than dry or stiff.

Stir in the Parmesan, half of the parsley, and nutmeg. Taste and season with additional salt and freshly ground black pepper as needed.

Spoon into serving bowls and finish with crumbled goat cheese, dried cranberries, and the remaining fresh parsley. Serve immediately.