1 cup aborro rice
1/2 cup white onion, small dice
1 cup white wine
2 quarts chicken stock
1 portabella mushroom - cut in 1/2 thinly sliced
1/2 lb. chorizo sausage
1 lb. butternut squash
3 tbsp. chopped fresh sage
2 tbsp. butter
1/4 cup grated parmesan

1. Dice butternut squash small and toss with oil, salt and pepper.  Roast in oven
at 350 degrees until tender.
2. Roast sausage until 165 degrees, let cool and dice small.
3. In a large saute pan, saute onions until clear.
4. Add mushrooms and saute
5. Add rice and toss with oil.
6. Deglaze with white wine.
7. Reduce heat to medium.  While constantly stirring, add stock 1 cup
at a time.  Let it reduce and add another cup of stock until rice
is tender.
8.  Remove from heat.  Add sage, squash, sausage and butter.
Mix well. 
9. Finish with parmesan cheese.

Enjoy!