First bake the pumpkin in a 350 degrees F (180 degrees C) oven for 15 minutes.
Meanwhile you can grill, pan-fry, roast or poach the chicken until just cooked through.
Cut the chicken into small cubes when it is cool enough to handle.
Sauté the onion and garlic in the oil in a pot for 5 minutes or until tender.
Add the rice and stir until the grains begin to swell.
Turn the heat down to low.
Add the wine.
Keep cooking and stirring until the liquid is absorbed.
Add about ½ cup (125 ml) of chicken stock and keep stirring while it is absorbed by the rice.
Repeat, stirring all the time.
When you are adding the final bit of stock, add the chicken and pumpkin to the risotto too.
Take it off the heat and stir in the parmesan.
You can add some black pepper too, and perhaps garnish the finished risotto with mint sprigs.
Serve right away.
