Creating Pumpkin Risotto with Goat Cheese is straightforward if you follow these simple steps:

1. Heat the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.
2. Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Toast the Rice: Add the arborio rice to the skillet. Stir for about 2-3 minutes, allowing the rice to toast and absorb the flavors.
4. Add Wine: Pour in the white wine, stirring continuously until it is mostly absorbed by the rice.
5. Incorporate Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing the liquid to be absorbed before adding more.
6. Mix in Pumpkin: After about 15 minutes, when the rice is halfway cooked, stir in the pumpkin puree and dried thyme.
7. Continue Cooking: Keep adding broth and stirring for an additional 10-15 minutes, or until the rice is creamy and al dente.
8. Add Goat Cheese: Once the risotto is cooked, remove it from heat and fold in the crumbled goat cheese. Season with salt and pepper to taste.
9. Let it Rest: Allow the risotto to sit for a few minutes to thicken before serving.
10. Garnish: Serve hot, garnished with fresh parsley or sage if desired.

These steps will guide you in creating this incredible risotto effortlessly.