Butternut Squash Risotto with Red Snapper

Butternut Squash Risotto:
• 4 cups vegetable broth
• 1 cup water
• 2 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 – 10oz. box cooked frozen butternut squash
• Salt & Pepper
• 1 tbsp. earth balance (or butter)

Bring broth and water to a simmer in a sauce pan and reduce heat to low.

Heat a medium skillet over medium high heat. Add olive oil and cook the onion and garlic 2-3 minutes. Add rice and brown 3 minutes, stirring frequently. Add wine and cook until the wine is completely evaporated, stirring occasionally, 2-3 minutes. Add the stock/water mixture 1 cup at a time and let the liquid evaporate each time you add it.

Meanwhile, defrost the squash in the microwave and discard any liquids. Stir the squash into the risotto at the last few minutes of cooking. Season with salt & pepper and stir in the butter. Serve hot.

Pan Fried Red Snapper:
• 1/2 cup flour
• 2 tsp. Sea salt +
• 1 tsp. black pepper
• 4 fresh red snapper filets
• 2 tbsp. earth balance (or butter)

Combine the flour, salt and pepper in a shallow plate. Pat the snapper filets with a paper towels and sprinkle one side with sea salt.

Dredge 2 filets in the seasoned flour on both sides.

Heat the earth balance in a sauté pan of medium heat until it melts. Place the filets in the melted butter and cook for 2 minutes. Turn the filets and cook another 2 minutes.

Serve with fresh lemon juice.