INGREDIENTS
4 cups
bone broth (or vegetable stock)
1 cup
canned pumpkin puree
2 tbsp
unsalted butter
1
shallot (minced)
1 tsp
kosher salt
1 tsp
chopped fresh thyme
1 1/2 cups
Arborio rice
1 tsp
white wine vinegar
1/2 cup
grated Parmesan cheese
1/4 cup
chopped fresh flat-leaf parsley
1/4 tsp
nutmeg
Fresh ground black pepper
1 cup
crumbled goat cheese
1/2 cup
dried cranberries