Creamy Green Orzotto

Peel, trim and finely chop the onion (1). Peel and grate the garlic (1 clove). Prepare the stock by dissolving the stock cube (1.5 vegetable) in boiling water (800 ml). Juice the lemon (1).

Warm the olive oil (1 tbsp) in a large saucepan over medium heat, add the onion (1), a pinch of [salt] and stir for 3-4 minutes until softened. Add the garlic (1 clove) and stir for 1 minute. Add the pearl barley (100 g) to the pan and stir for 1 minute. Add the dried sage (1 tsp), sprigs (3 thyme), and boiling water (800 ml) to the pan, turn up the heat so the liquid is simmering. Leave the barley to cook for 20 minutes, occasionally stirring to make sure the grains don’t catch. Start 20m timer

Remove the stalks from the cavolo nero (75 g) and finely chop the leaves. Trim and cut the green beans (60 g) into 1 inch pieces. Cut the woody ends off the asparagus spears (4 large) and cut the spears at an angle into 2 inch pieces.

Carefully remove any remaining thyme and sage stems from the saucepan. Add the plant-based cream cheese (2 tbsp) and nooch (1 tbsp) to the pan and fold to combine for 1 minute. Add the chopped cavolo nero (75 g) to the pan and fold it into the barley for 1 minute. Add the green beans (60 g) and frozen peas (60 g) to the pan and gently stir for 1-2 minutes. Set the orzotto to one side. Start 1m timer

Grate the plant-based cheddar (50 g). Place the asparagus spears (4 large) on a metal tray, drizzle over olive oil (1 tbsp), season with [salt] and [pepper], and grill for 2 minutes. Add the hazelnuts (40 g) to the tray and grill for two more minutes until lightly toasted. Grate the zest from the lemon (1) over the asparagus. Taste the orzotto and season to perfection with [salt] and [pepper]. Spoon the orzotto into serving bowls, sprinkle over the plant-based cheddar (50 g), dress with the asparagus, garnish with hazelnuts (40 g), and serve immediately. Start 4m timer