Mushroom Fennel Risotto

Fennel bulbs are my new-found favorite.  They impart such a warm aroma, half like sugar ginger and half like celery.  Fennel bulbs will be great in a salad, but what about a risotto?  Well, the result is really wonderful just as expected - a spicy and subtle concoction full of creamy warmth.Mushroom Fennel Risotto(Makes 4 servings  or so)3 cups button mushrooms, thinly sliced1 fennel bulb including fronds, finely chopped1 small yellow onion, finely chopped6-7 cloves garlic, thinly sliced1 tsp. red pepper flakes1 1/4 cup white jasmine rice1/2 cup fresh dill, finely chopped2 Tbsp. fresh rosemary, finely chopped1 cup vegetable broth4 1/2 cups water1/2 cup nutritional yeastSalt and pepper to taste1. Saute mushrooms, fennel, onions, garlic and pepper flakes in olive oil over medium heat for 10-12 minutes, until mushrooms sweat quite a bit.2. Add rice and fresh herbs and mix well until the rice is completely coated with oil.  Cook for 1-2 minutes until you can smell the aroma from the rice.3. Pour in warm vegetable broth and stir well.  Cook until the broth is completely absorbed.  Then pour in 1 1/2 cup of water each time and cook until the water is absorbed.  Keep stirring the rice, especially when the water is almost all absorbed, so that the rice doesn't get burned on the bottom of the pot.  Repeat this process for 3 times until all the water is used up.4. Remove from heat.  Add nutritional yeast, salt and pepper and mix well.  Serve warm.Enjoy!