• In a medium sauce pot, bring the chicken broth, pumpkin puree, salt, and cinnamon to a gentle boil. Reduce the heat to a low simmer.
• In a large pan, heat the olive oil and butter over medium-high heat. When the butter is melted, add the onions and cook for 5 minutes or until onions are translucent. Add the garlic and stir for an additional minute.
• Stir in the rice and thyme and cook for 1-2 minutes to coat the rice.
• Add in the wine and the apple cider vinegar. Cook until the wine alcohols have evaporated and liquid is reduced.
• Slowly pour in the chicken broth mixture ½-1 cup at a time, stirring constantly. As the arborio rice soaks up the liquid, add the next ½-1 cup of the chicken broth mixture until all of it has been added to the risotto. The risotto should be creamy and soft but have an al dente texture to it when it is done.
• Add the parmesan and 2 tablespoons of the chopped parsley and stir to melt the parmesan.
• Serve in bowls and top with the remaining 2 tablespoons of chopped parsley, goat cheese, dried cranberries and fresh cracked pepper.

The goal is to add hot liquids so slowly to the rice and with so much stirring that the rice very, very slowly absorbs just enough liquid to be al dente