2 tablespoons olive oil
For the pumpkin seeds
To prepare the pumpkin and seeds: Preheat oven to 350 F.
In the meantime, wash the pumpkin seeds and dry completely with a kitchen towel. Place on a baking sheet and sprinkle lightly with a little olive oil, toss to coat. You can toast them in the oven whilethe pumpkin bakes, it usually takes about 15 minutes. Toss once or twice. Remove from oven and place in a bowl to cool. Once cooled,sprinkle with the spices to coat.
Preheat a heavy bottomed pot over medium heat. Saute the onion, garlic, ginger and chilies in the oil for about 7 minutes, stirring often so you don't burn it. Add the risotto and stir to coat with oil. Add wine to deglaze the pot, then add first cup of vegetable broth.Use a wooden spoon to stir until most of the water is absorbed.
Continue adding veggie broth then stirring a few more times, until only a cup of broth is left. When you're at the last cup, add thepumpkin and cranberries and repeat stirring. When most of the liquidhas absorbed, add salt, nutmeg, cinnamon and lime juice. Stir incoconut milk. Cook for about 10 more minutes, stirring occasionally.Taste and adjust salt. At this point you can also add a teaspoon of agave to bring out the sweetness of the cranberries and pumpkin.
Let sit for about 10 minutes before serving, to let the flavors"marry." Scoop into bowls and garnish with pumpkin seeds.