Defrost the spinach for the risotto. Peel onions and garlic and dice finely. Heat 2 tablespoons of oil in a wide saucepan. Sauté onions and garlic until translucent, add spelt and steam for about 2 minutes. Deglaze with vinegar and pour on so much hot broth until the spelt is covered. Simmer open at low to medium heat for about 40 minutes, adding a little stock and stirring again and again. Stir the spinach into the risotto and heat up.
Preheat the oven for the pumpkin (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash pumpkin, halve, core and cut into thin slices. Mix 2 tbsp. oil, honey, soy sauce, lime juice and a little salt. Spread the pumpkin on a baking tray lined with baking paper and mix with the marinade. Cook in a hot oven for about 25 minutes.
Slice the cheese finely and stir a good half into the risotto. Season with salt, pepper and sugar. Arrange risotto and pumpkin on plates. Sprinkle with the rest of the cheese and, if you like, some thyme.