Easy Baked Pumpkin Risotto

Name: Easy Baked Pumpkin Risotto
Ingredients: 1 tbsp. unsalted butter; 2 large shallots, finely chopped; 2 garlic cloves, finely chopped; 1 tsp. fresh thyme leaves, chopped; 1 1/2 c. arborio rice; 3/4 c. dry white wine; 1 medium butternut squash, chopped into 1 cubes (about 4 c.); 4 c. low-sodium chicken broth; 1 c. canned pure pumpkin puree; 1/3 c. grated Parmesan; 1 c. crumbled goat cheese (about 4 oz.), divided; Kosher salt; Freshly ground black pepper; 1/4 c. dried cranberries, roughly chopped; 2 tbsp. packed fresh parsley leaves, chopped