Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.
Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).
Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted.
Arrange risotto and garnish each with a little fresh rocket.