Mushroom and sun-dried tomato risotto

I love risotto and I don't know why.
It's just rice and rice is boring. But risotto is not...it's magical. Not really, but if you're a Gilmore Girls fan, you will know the episode I am referring to. If not, ask me and I will tell you, so you don't think I am crazy.

The problem with risotto is that it can be time consuming, boring if it's always cooked the same way and totally fattening (which is probably why it's good.) I've slimmed it down and dressed it up. Here's the result:

Mushroom and sun-dried tomato risotto
4 cups chicken broth, divided
3 tablespoons water
1 package crimini mushrooms
1/2 yellow onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
1 teaspoon oregano
1 teaspoon garlic powder
1/3 cup soy milk or soy cream
1 jar sun dried tomatoes- rinsed and drained (get rid of the excess oil!)

Directions
Add 1 tablespoon water to skillet, and stir in the onion. Cook until slightly soft. Add 1 more tablespoon of water and add rice, cook about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is soft.
In a separate skillet, add last of water and cook mushrooms until hot. Slice sun dried tomatoes. Add mushrooms, tomatoes and spices to risotto. Add milk, stir and keep warm. Risotto should be creamy and hot.