Pumpkin Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable stock (or bone broth)
• 1 cup pureed pumpkin (canned)
• 2 tablespoons butter, unsalted
• 1 shallot, finely minced
• 1 teaspoon kosher salt
• 1 teaspoon fresh thyme, chopped
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon white wine vinegar
• 1/4 teaspoon ground nutmeg
• 1 cup goat cheese, crumbled
• 1/4 cup flat-leaf parsley, chopped
• 1/2 cup dried cranberries
• Freshly ground black pepper (to taste)