Risotto kit with sun dried tomatoes, mushrooms and pines

Preparation

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  Chop the sundried tomatoes into small pieces. Put rice, herbs, sundried tomatoes, pine nuts and mushrooms into the jar and close it.
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  Create a tag for your risotto jar, then write the instructions in one of the sides. Make a hole in the tag, put the ribbon through it, and tie it around the cookie jar.
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  Risotto: Cut the onion into small pieces. Sauté the onion in olive oil until soft. Add the risotto rice and stir with a wooden spoon until the rice is transparent. Cook, stirring constantly to avoid burning.
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  Add the wine and stir well until the liquid has been absorbed completely. Add the half of broth, a dash of salt and pepper. Continuously stir until rice absorbs most of the liquid.
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  As the moisture gets absorbed, add the remaining broth. When the liquid has been absorbed, add the parmesan cheese and mix.
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  Done! Sprinkle with pine nut before serving, if desired!