Heat sage brown butter in a large saucepan over medium-low heat. Add chopped shallots and cook until translucent. Add 1/2 cup dried cranberries and continue to cook for another few minutes, just to slightly brown the cranberries.
Add risotto, and cook over medium-low heat just until the rice kernels take on a glossy sheen.
Add white wine and cook until absorbed. Slowly add heated broth, 1/2 cup at a time, stirring only occasionally, until liquid is absorbed and rice is al dente. This is a fairly slow process. You don’t want to rush it, stir it too much, or add too much liquid at one time. There should still be a little bit of liquid in the risotto when you are finished and it will look very creamy, even though there is no cream!
Gently stir in roasted pumpkin bites and goat cheese. Garnish with extra dried cranberries, snipped sage leaves, thyme and grated Parmesan. If you have extra pumpkin wedges, they also make a pretty garnish and they are delicious!