In a saucepan, combine the stock and pumpkin, bringing it to a low simmer over medium heat. Reduce heat and cover, keeping it warm.

In a separate large pot or Dutch oven, melt the butter over medium heat. Add the minced shallot and salt, cooking for 2-3 minutes until softened. Stir in the thyme and Arborio rice, cooking for an additional minute.

Pour in the white wine vinegar, followed by a ladle of the warm stock mixture. Stir occasionally until the liquid evaporates. Keep adding stock one ladle at a time, allowing it to be absorbed before adding more. This process will take around 20-25 minutes, with the rice becoming tender yet retaining a slight bite.

When the rice reaches the right texture, stir in the Parmesan, half of the parsley, and nutmeg. Adjust seasoning with salt and pepper.

Serve the risotto topped with the remaining parsley, goat cheese crumbles, and dried cranberries. Enjoy immediately!