Red Snapper with Butternut Squash Risotto

4 Red Snapper cleaned, scaled, and gutted

12 oz of Arborio Rice

1 Onion diced

1 Bottle White Wine

1 qt Hot Chicken Stock

1/8 Cup Butter

1/2 Cup Parmesan Cheese

1 Bunches Fresh Sage

Haricot Vert

Salt and Pepper

1 whole butternut squash, peeled, seeded and small diced

• Filet the snapper to get 8 portions, set aside

• In a pan sauté onion in olive oil till soft

• Add rice, coat with oil then cover with white wine-stir

• Season the fish and sear skin side first, then meat side-keep warm

• When wine has reduced, add stock just enough to cover, stirring constantly, repeat adding stock again, add butternut squash, continue stirring, when al dente add chopped sage, season salt and pepper, remove from stove add butter and cheese, serve immediately

• Place risotto on plate first and then top with fish and lightly sautéed haricot vert