Recipe:

1. Melt the butter in a large frying pan over a medium heat. Add the risotto rice into the pan and cook for 1 minute. Add the sliced Brussels sprouts and garlic, then season with a pinch of salt and pepper. Cook for 2 minutes, then pour over the white wine and let it bubble until it evaporates and you're left with little to no liquid in the pan.
2. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Keep adding stock until the rice is cooked (save any leftover stock for your next recipe).
3. Zest and juice the lemon and grate the parmesan (or nutritional yeast).
4. When the rice is cooked, turn off the heat and add the cheese or nutritional yeast, lemon zest and juice. Mix well until all the cheese has melted, and season to taste with salt and pepper. Set aside to cool – the risotto will harden as it cools, so at this point do not worry if it's is a little liquidy. 
5. Scoop 1 tbsp of the cooled risotto into your hand and roll between both hands to form the arancini balls. Repeat with the remaining risotto.
6. Put the flour, beaten eggs (or plant based milk) and breadcrumbs in separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg (or milk) bowl, and finally the breadcrumbs. Set aside.
7. Heat the vegetable oil in a deep saucepan over a high heat. Drop in a few breadcrumbs to test when it's hot enough – they'll sizzle and float when it is. Carefully lower in the arancini with a slotted spoon (do this in batches of 5 or 6) and deep-fry for 8 minutes, or until golden and crispy. Top tip: Once all the arancini are cooked, let the oil cool and strain it, then keep it for other recipes.
8. Serve warm with a little grated parmesan (or nutritional yeast), lemon juice and your favourite dipping sauce.