In a medium saucepan, combine bone broth (or vegetable stock) and canned pumpkin puree over medium heat. Bring to a gentle simmer, stirring occasionally, then reduce heat to low to keep warm.

In a large Dutch oven, melt the unsalted butter over medium heat. Add the minced shallot and a pinch of kosher salt, cooking for about 2-3 minutes until softened.

Stir in the chopped fresh thyme and Arborio rice, ensuring each grain is coated. Cook for an additional minute to lightly toast the rice.

Pour in the white wine vinegar and stir, then ladle in a scoop of the warm broth-pumpkin mixture. Stir continuously until mostly absorbed, repeating until creamy and al dente, around 20-25 minutes.

Incorporate the grated Parmesan cheese, half of the chopped parsley, and a pinch of nutmeg. Stir and season with salt and black pepper.

Serve by spooning the risotto onto warm plates, topped with crumbled goat cheese and dried cranberries. Garnish with remaining parsley.