Step 1: Place stock and saffron in saucepan and bring to the boil. Reduce heat and allow to continue to simmer very gently.
Step 2: Heat oil in a large saucepan, add garlic, onion, pumpkin and rice. Stir over a medium heat until onion is softened (4-5 minutes). Ass 1/3 cup of simmering stock to rice and continue to stir over a low heat until stock is absorbed. Continue to add the remaining stock in small quantities, stirring constantly until the stock is absorbed, approximately 30 minutes or until the rice is creamy (use extra boiling water if more liquid is needed).
Step 3: In the meantime, heat extra oil in a non-stick frying pan and pan-fry the chicken until thoroughly cooked, cover and set aside.
Step 4: To serve, plate the risotto with chicken breast, sprinkled with parsley and accompanied by salad of asparagus, red capsicum and toasted almonds.