Here's a vegan risotto recipe. It doesn't have to be - you can add the usual butter and parmesan if you like, but I think it's just fine without. The avocado gives a lovely creamy texture and the Brussels sprouts, white wine and garlic give all the flavour you need.
This is one of several Brussels sprouts recipes on my site now. In the beginning I didn't have any, as I could never find sprouts in the various countries I was in. They seem to be a cool-climate vegetable and as I have a bit of an aversion to spending too long in cool-climate countries (mainly because for a significant part of the year, they tend to be not just cool, but downright cold) I generally haven't encountered them much in their fresh form in recent years. I have found bags of frozen sprouts occasionally on my travels but they're not quite the same and I'm always hesitant to use frozen veg that's been flown halfway round the world when there are perfectly good local alternatives available.
If you spend any length of time in the United Kingdom, however, you'll find yourself falling over Brussels sprouts. There are probably more there than there ever were in Brussels. In fact, cabbages in general are cheap, plentiful and excellent all year round in the UK. There are many different varieties and each comes into it's own at a different time of year. I've been spending more time than usual in Scotland recently and on each visit I've enjoyed exploring some of the many different ways of preparing cabbages, including Brussels sprouts.
After saying all that, you're probably wondering when avocados started growing in Scotland... Well, they don't. Never have. I try to ensure that most of the fresh fruit and veg I buy is local, but I do like to keep an eye out for bargains of any type and when, one day, I saw a young shop assistant attacking a box of avocados with a pricing gun late in the afternoon, I suspected there might be a bargain in the offing. Sure enough, inspection revealed the fruits had been reduced to ten pence each, which was, in my opinion, an offer far too good to pass up. I already had sprouts in the basket, so it just took a little imagination to come up with this recipe.
This should make enough for four people.
As usual, I'm going to recommend that you put the kettle on before you start, as you'll find the recipe goes more smoothly with some hot water to hand. When the kettle has boiled, dissolve the stock cube in a cup of the hot water.
Wash and tidy up the sprouts and cut them into quarters through the stem. Chop the garlic and fry it in some olive oil for a few seconds, then add the rice and fry for a minute or so more. Add the the wine and stir until the alcohol evaporates then stir in the sprouts. Stir in the stock and when it has been absorbed, add water in small amounts, stirring until it has been absorbed before adding more. Do this for about twenty minutes, or until the rice is no longer hard but still retains a chewy texture in the centre of the grain. This is called 'al dente' and is the desired texture for a good risotto.
Add a little more water and a little salt to taste and turn the heat down a little. Now set about your avocado.... Make cuts vertically, through the skin, down to the seed and then repeat this procedure at intervals around the fruit. About six cuts should be okay. Strip the skin off, then prise off the fruit in wedges from the seed. Cut the wedges into smaller pieces and stir gently into your risotto. Allow the avocado to heat through and that's it ready to serve.