Mushroom Sun-Dried Tomato Risotto

Mushroom Sun-Dried Tomato Risotto(Makes 3-4 servings)4 cups button mushrooms, sliced1 cup sliced green onions6-7 cloves garlic, thinly sliced1 yellow bell pepper, julienned5 Tbsp. olive oil2 tsp. thyme1 1/2 tsp. rosemary6 sun-dried tomatoes packed in oil, drained and finely chopped1 1/4 cups white jasmine rice (or arborio rice)2/3 cup white wine5 cups hot water, and more if necessary2 tsp. cilantro leaves1/2 cup nutritional yeastSalt and pepper to taste1. Sauce mushrooms, green onions, garlic and bell pepper over medium heat for about 7-8 minutes, until the mushrooms have released a bit of the juice.2. Add thyme and rosemary and continue to cook for a minute or two.  Add sun-dried tomatoes and rice and combine well.  Cook for another 3 minutes.3. Pour in the white wine and cook until most of the liquid has been absorbed.4. Ladle in 1 1/4 cups of hot water each time and keep cooking the rice until most of the liquid has been absorbed again.  Keep stirring from time to time, especially when most liquid is gone to prevent the rice from sticking to the bottom of the pot.  Repeat this process for 4 times until all 5 cups of hot water have been used up.5. Remove from heat.  Stir in cilantro leaves, nooch and salt and pepper.  Adjust the seasonings if desired.  Serve hot.Enjoy!