Warm 4 cups of low-sodium vegetable broth in a medium saucepan over low heat.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and sauté for about 5-7 minutes.

Stir in 2 cloves of grated garlic and cook for about 1 minute. Add 1.5 cups of Arborio brown rice to the pot, toasting it for 2-3 minutes.

Carefully pour in 0.5 cup of non-alcoholic white wine or additional vegetable broth. Continue cooking until most of the liquid evaporates.

Gradually add the warmed vegetable broth, one ladleful at a time, stirring until the liquid is absorbed.

Once the rice reaches the desired consistency, stir in 1 cup of pumpkin purée along with the herbs, spices, and kosher salt.

Add any remaining warm broth if necessary for your preferred consistency, then cover and bake at 400°F (200°C) for 18-20 minutes.

After baking, stir the risotto gently to combine. Add more broth if it appears too thick.

Incorporate 3 ounces of crumbled goat cheese and ⅓ cup of dried cranberries into the warm risotto.

Dish the risotto into warm bowls and sprinkle the reserved goat cheese and pumpkin seeds on top for garnish.