Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.

In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.

Add the garlic and cook for 30 seconds, just until fragrant.

Stir in the Arborio rice and cook for 1 to 2 minutes, coating the grains until they look lightly toasted around the edges.

Pour in the white wine and stir continuously until it is mostly absorbed.

Add the pumpkin purée, salt, black pepper, thyme, and nutmeg. Stir well to combine.

Add 1 cup of warm broth and stir until the liquid is mostly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Cook for 18 to 22 minutes, until the rice is tender and the risotto is creamy.

Stir in the dried cranberries, remaining 1 tablespoon butter, goat cheese, and Parmesan cheese. Mix until the cheeses melt slightly and the risotto becomes rich and creamy. Adjust seasoning with more salt and pepper if needed.

Remove from heat and let the risotto rest for 2 minutes.

Serve warm, garnished with chopped parsley and toasted pumpkin seeds.