Recipe: Chipotle Butternut Squash Risotto | KCET
Recipe: Chipotle Butternut Squash Risotto
This recipe was originally published on patijinch.com.
Chipotle Butternut Squash Risotto
Risotto de Calabaza al Chipotle
- 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
Set a rack in upper third part of the oven and preheat to 400 degrees Fahrenheit.
Place the butternut squash on baking sheet, drizzle 3 tablespoons of olive oil, sprinkle with the chipotle chile powder and 1 teaspoon of the salt and toss. Place in the oven and roast for 20 to 25 minutes, until cooked and very soft. Scrape onto a bowl and set aside.
Pour the chicken broth into a saucepan set over medium-low heat. Bring to a simmer, then reduce heat to low.
While your both comes to a simmer, combine the requeson or mascarpone cheese with the sauce from chipotles in adobo and the maple syrup in a small bowl. Season with salt to taste and set aside.
Before moving on, be ready with your roasted butternut squash and chicken broth that should be at a low simmer, if need be, raise heat to medium.
Heat ¼ cup olive oil in an extended casserole or Dutch oven set over medium heat. Once hot, add the leeks, onion and ½ teaspoon of the salt, and cook for 8 to 10 minutes, stirring often, until softened and wilted. Pour in the water and continue to cook and stir until the water has completely evaporated, the vegetables have become even softer, and they begin to glisten with the oil.
Incorporate the rice and stir well to combine with the vegetables and coat in the oil. Add the remaining ½ teaspoon salt, stir, and cook 3 to 4 minutes. The rice should start to smell toasty, but it shouldn’t brown.
Pour in the wine, stir, and cook 2 to 3 minutes more until it completely evaporates, then immediately add a large ladleful of the simmering broth. Cook at a simmer until it is absorbed and you can see the bottom of the casserole when you stir.
Add the next ladle of broth, along with about a fourth of the roasted butternut squash, simmer and cook until the liquid is absorbed again. Repeat 3 more times, adding another ladle of broth and a fourth of the squash each time, until all the squash has been added.
Continue adding broth by the ladleful until the risotto is cooked al dente. Add a cup more broth and stir before you turn it off; it should be quite soupy, yet the broth should be thick.
You may have used only 6 cups of the broth or all 7 cups, depending on the heat of your stovetop and the weather where you live. What matters is the rice is still al dente and the consistency still seems a bit soupy.
Turn off the heat, top with the butter and the seasoned requeson or mascarpone cheese. Stir well to mix. Sprinkle on the grated cotija and the epazote and cilantro and serve.
“Imperishable,” a public art installation boasting 8-foot-tall towers full of Cheetos, focuses on food accessibility and equity and how this impacts Los Angeles’s diverse communities.
A Q&A will immediately follow the screening with director James Mangold.
What is knowledge? What kinds of things do we know, and how do we learn them? Philosopher and professor Tyler Burge, evolutionary biologist and podcaster Shane Campbell-Staton and theater artist Sylvan Oswald answer these questions.
The influence of the Texas Rangers on border militarizaton stretches from its creation in the 19th century, through the inception of Border Patrol and ties to the NRA, to the Minutemen movement that rose to prominence in the early 21st century.
- 1 of 209
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›