Best Baked Pumpkin Risotto - How To Make Baked Pumpkin Risotto

Ingredients

• 1 tbsp. unsalted butter
• 2 large shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp. fresh thyme leaves, chopped
• 1 1/2 c. arborio rice
• 3/4 c. dry white wine
• 1 medium butternut squash, chopped into 1" cubes (about 4 c.)
• 4 c. low-sodium chicken broth
• 1 c. canned pure pumpkin puree
• 1/3 c. grated Parmesan
• 1 c. crumbled goat cheese (about 4 oz.), divided
• Kosher salt
• Freshly ground black pepper
• 1/4 c. dried cranberries, roughly chopped
• 2 tbsp. packed fresh parsley leaves, chopped