Chop the sundried tomatoes into small pieces. Put rice, herbs, sundried tomatoes, pine nuts and mushrooms into the jar and close it.
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.
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.
As the moisture gets absorbed, add the remaining broth. When the liquid has been absorbed, add the parmesan cheese and mix.
Done! Sprinkle with pine nut before serving, if desired!