Rice-Cooker Butternut Squash Risotto

Worked OK. Caught it after about 20 mins before it had switched to keep warm. Not sure what would have happened if not. Made 2 smallish portions, adjust accordingly.

200ml rice (measured as liquid)
500ml water (increased from 400ml last time)
1/2 butternut squash in 1cm cubes
3 tspns stock (up from 2 last time)
1 large tspn butter
4 strands saffron (up from 2 last time)
grated cheese
herbs (new)
1 clove garlic (new)
white wine (new)

Butternut Squash Risotto

Good Waitrose recipe, but serves 1 not 2.
Also comes out quite strong - would be OK without saffron and so much cheese.

http://www.waitrose.com/recipe/Butternut_Squash_Risotto.aspx