Name: Chipotle Butternut Squash Risotto
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 butternut squash (2 to 3 pounds) peeled (seeded, cut into 1/4” dice); 1/4 cup olive oil (plus 3 tablespoons); 1 teaspoon chipotle chile powder; 2 teaspoons kosher or sea salt (divided, or to taste); 6 to 7 cups chicken broth; 1 cup requesón or mascarpone cheese; 1 to 2 tablespoons sauce from chipotles in adobo; 1 tablespoon maple syrup; 1 1/2 cup finely chopped leeks; 1 1/2 cup finely chopped white onion; 1/2 cup water; 2 cups Arborio rice; 1 cup white wine; 2 tablespoons unsalted butter; 1/2 cup grated Cotija cheese; 1/4 cup chopped fresh epazote leaves; 1/4 cup chopped fresh cilantro leaves