4 cups bone broth or vegetable stock
1 cup canned pumpkin puree
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
1 ½ cups Arborio rice
1 teaspoon white wine vinegar
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon nutmeg
Fresh black pepper
1 cup crumbled goat cheese
½ cup dried cranberries
1. In a medium saucepan, whisk together stock and pumpkin, simmer. Cover and keep warm.
2. Melt butter in a large dutch oven or saucepan over medium heat. Once bubbles subside add shallots and salt; cook 2-3 minutes, until tender. Add thyme and rice and cook one minute longer.
3. Add the white wine vinegar and ladle of warm stock and cook, stirring occasionally, until liquid has evaporated. Add another ladle of stock, continue the process allowing stock to evaporate in between each addition. Cook until rice is done, but has a bite to it, is should be creamy in texture and will take about 20-25 minutes.
4. Mix in parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with remaining parsley, goat cheese and dried cranberries. Serve immediately.