Sprinkle cumin all over chicken. Heat oil in large heavy-based saucepan over moderate heat. Cook chicken for 4 minutes each side or until cooked. Transfer to a heatproof dish. Cover with foil; rest for 5 minutes and then shred coarsely.
2
Add pumpkin to pan; cook and stir for 5 minutes or until tender. Transfer to a large heatproof bowl. Meanwhile, bring stock to the boil in a medium saucepan. Reduce heat; hold at a simmer.
3
Melt butter in pan until foaming. Cook and stir onion and garlic for 2-3 minutes or until onion softens. Add rice; cook and stir for 2 minutes. Reduce heat. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 25 minutes or until rice is tender but firm to the bite).
4
Add chicken, pumpkin and half the parmesan to risotto; stir to combine. Reserve a third of the risotto for second meal. Stir rocket into remaining risotto. Spoon into shallow serving bowls. Sprinkle with remaining parmesan. Serve at once
