Slow cooker risotto

This was a bit of an experiment. I love risotto and serve it frequently, but it's a pain to cook - takes ages and needs frequent attention. So I decided to see if this way, where it can be forgotten about after the first 10 minutes or so. It was super, but I think next time I'll use 450 or even 400 ml stock rather than the 500 ml I actually did use, as it was a touch on the liquid side.

1/2 packet dried mushrooms (10g)
400-500 ml boiling water
c 1/2 tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, also chopped
1/3 large butternut squash, peeled and diced
200g mushrooms, sliced
125 ml aborio or other risotto rice
125 ml white wine
Seasoning to taste - I used thyme and rosemary as well as salt and pepper
1 stock cube or Knorr Stock Pot, either vegetable or chicken
60 g grated Parmesan

Pour the boiling water over the dried mushrooms and allow to stand for about an hour. Put the olive oil into a saucepan and add the vegetables. Allow to cook, stirring frequently, for several minutes. Then add the rice and seasoning, stir vigorously and add the wine. Bring to the boil and simmer for 5-6 minutes, stirring frequently.

Strain the mushrooms from the water in which they have been soaking, chop them and add to the risotto mix. Add the stock to the mushroom water and bring to the boil.

Transfer everything to the slow cooker and leave for at least 3 hours. Stir, then stir in the grated Parmesan.

Food Diary for Thursday 3 February

First thing: Tea
Breakfast: 1 slice toast with egg; 1 slice spread 1/2 with lemon curd, 1/2 with marmalade. Coffee.
Lunch: Veggie barley chilli; 1/2 diet frozen yoghurt with tinned peaches and a scrap of creme fraiche.
Snack: Slice bread and hummus; tiny piece of Camembert
Supper: Cauliflower and egg in corn and cheese sauce; 3-orange mash (that's just sweet potato, swede and carrots boiled and mashed together); Tesco's finest steamed pudding with a little creme fraiche.