Pumpkin Risotto with Goat Cheese (Creamy in 40 Minutes) - My Home Made Recipe

Ingredients

• 1 1/2 cups (300 g) Arborio rice
• 5 cups (1.2 L) vegetable broth
• 1 cup (240 g) canned pumpkin puree
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon ground nutmeg
• Salt and black pepper
• 1/2 cup (50 g) grated Parmesan cheese
• 4 oz (115 g) goat cheese, crumbled
• 2 tablespoons chopped fresh parsley