Smoky Tomato & Garlic Spelt Risotto With Crumbled Vegan Feta

In a large pot, over a medium/high heat, heat the oil. Add in the finely chopped onions and garlic, and cook until the onions are soft and translucent.
Stir in the sun dried tomato paste, sugar, balsamic vinegar, thyme, chilli flakes, lemon zest, smoked paprika and a pinch of salt. Cook ingredients together for a couple of minutes.
In a bowl, dissolve the stock in the boiling water, then pour roughly 250ml of this, together with the passata and spelt into the pot, and stir together on a medium heat.
Stir every now then to prevent the spelt from sticking, and add the rest of the water, a ladleful at a time, at roughly 10 minute intervals.
After 40-50 minutes, remove from the heat, stir in toasted pine nuts and lemon juice and season according to taste. The spelt grains should be soft all the way through with no chalkiness, and with some texture remaining. Most of the water should have been absorbed or evaporated so the consistency is thicker than that of a soup, without being solid, and not thin enough to pour.
To serve, crumble the cashew cheese over the top and scatter with coriander.