Preheat your oven to 375°F (190°C).

In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the Arborio rice and cook for about 2 minutes, toasting the rice.

Pour in one cup of vegetable broth and stir until absorbed by the rice.

Continue adding broth, one cup at a time, stirring frequently until the rice is al dente, about 18-20 minutes.

Once the rice is almost cooked, stir in the pumpkin puree, thyme, nutmeg, salt, and pepper.

Fold in the crumbled goat cheese until melted and creamy.

Transfer the pot to the preheated oven and bake for 10-15 minutes until bubbly and slightly golden on top.

Remove from the oven and let it sit for a few minutes before serving.