Start making the caramelised onions by placing the olive oil, brown sugar and onions in a saucepan over a medium to low heat
Cook for 30 minutes or until the onions are soft and caramelised
Stir in the balsamic glaze
Set aside and start making the risotto

Put the olive oil, chilli flakes and garlic in a large pan and sauté over a medium heat for 3 minutes
Stir in the risotto rice
Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed

Taste the rice to make sure it is properly cooked, add more liquid if required
Season with salt and pepper

Stir in 2/3 of the onions and the dairy free cheese
Spoon into two bowls and top with the rest of the onions