Step 1 Preheat oven to 200°C. Line 2 large baking dishes with baking paper. Put beetroot and pumpkin in a prepared dish and spray with olive oil; toss to coat. Roast for 20 minutes, or until tender.
Step 2 Meanwhile, arrange chicken in the other prepared baking dish in a single layer; spray with olive oil.Roast chicken for vegies’ cooking time, or until cooked through.
Step 3 Heat chicken stock in a medium saucepan set over high heat until almost boiling. Reduce heat and cover pan to keep warm.
Step 4 Meanwhile, heat olive oil in a large deep frying pan set over medium heat. Add onion and garlic; cook, stirring, for 1 minute. Add barley; cook, stirring well, for 1 minute. Add wine; simmer until evaporated. Add warm stock and bring to the boil. Reduce heat and simmer gently, uncovered, for 30 minutes, or until barley is al dente and liquid is absorbed.
Step 5 Remove pan from heat. Slice chicken. Stir roast veg and rocket into risotto, top with chicken and sprinkle with parmesan. Serve.