Butternut risotto (crockpot)

This is so creamy and yummy especially goes well with a chicken dish.

3 and 3/4 cups chicken broth or stock(I have also used veg broth)
1 and 1/4 cup Arborio rice
1/4 cup olive oil (I have used more too--as much as 1/2 a cup by accident! and less Like 1 tab)
1/4 dry white wine
4 cloves garlic , minced
1 tsp dried onion flakes
1 tsp salt
1/4 tsp ground black pepper
1 small butternut squash chopped without peel (or 1/2 a large one) or see below*
2/3 cup shredded Parmesan cheese if desired

Oil your crock-pot.  Mix all ingredients except for the cheese.  Cook on high for 2-2 1/2 hours or low for 3-4 hours. Mine takes about 3 hours on low. Mix in Parmesan just before serving if desired.

*Instead of peeling your squash you can go ahead and start the risotto in crock-pot. While it is cooking preheat oven to 425 F.   Line a cooking sheet with foil. Place the whole butternut squash on the sheet and stab it in about 5 places. Cook for an hour and 15 minutes until you can pierce it easily and it is tender.  It may take longer if you have a huge squash.  Remove from oven and slice in half. Let it cool for about 20 minutes and then cut off the skin/ and or scoop out the squash. I cut it up and throw it into the crockpot for the rest of the time the risotto needs for the rice to get tender.