Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.



Orzotto is an Italian dish similar to risotto, but made with pearl barley instead of rice. Out of all the recipes we’ve ever used pearl barley in - this has got to be our favourite! This dish is full of fresh flavours, interesting textures, and loaded with nutrition. We highly recommend you give it a whirl.


Before you start

1 boiled kettle | 1 litre measuring jug | whisk | 1 large saucepan | 1 wooden spoon | 1 microplane or grater | grill set at 250°C | metal tray


  • 1 onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 100g pearl barley
  • 1½ vegetable stock cubes & 800ml boiling water
  • 3 sprigs fresh thyme
  • 1 sprig fresh sage
  • 75g cavolo nero
  • 60g green beans
  • 60g frozen peas
  • 1 tbsp olive oil
  • 4 large asparagus spears
  • 1 unwaxed lemon
  • 2 tbsp vegan cream cheese
  • 50g vegan cheddar
  • 1 tbsp nutritional yeast
  • 40g hazelnuts
  • Salt and pepper to taste


  1. 1.

    Prepare the barley ingredients | Peel, trim and finely chop the onion | Peel and grate the garlic clove | Prepare the stock

  2. 2.

    Prepare to cook the barley | Warm the olive oil in a large saucepan over medium heat, add the onion, a pinch of salt and stir 3-4 minutes | Add the garlic and stir for 1 minute | Add the barley to the pan and stir for 1 minute | Add the sage, thyme and stock to the pan, turn up the heat, so the liquid is simmering and leave the barley to cook for 20 minutes, occasionally stirring to make sure the grains don’t catch

  3. 3.

    Prepare the fresh ingredients | Remove the cavolo nero stalks and finely chop the leaves | Trim and cut the green beans into 1 inch pieces | Cut the woody ends off the asparagus and cut the spears, at an angle into 2 inch pieces

  4. 4.

    Back to the barley | Carefully remove the thyme and sage from the saucepan | Add the soft cheese and nutritional yeast to the pan and fold to combine for 1 minute | Add the cavolo nero to the pan and fold it into the barley for 1 minute | Add the beans and peas to the pan and gently stir for 1-2 minutes | Set the orzotto to one side

  5. 5.

    Cook and prepare the remaining ingredients | Grate the vegan cheddar | Place the asparagus on a baking tray, drizzle over some olive oil, season with salt and pepper and grill for 2 minutes | Add the hazelnuts to the tray and grill for two more minutes | Grate the lemon zest over the asparagus

  6. 6.

    Time to serve | Taste the orzotto and season to perfection with salt and pepper | Spoon the orzotto into serving bowls, sprinkle over the cheese, dress in the asparagus, garnish with hazelnuts and serve immediately