In a medium saucepan, heat bouillon cubes and water over medium heat until the water boils and a vegetable stock remains.
In a separate large saucepan, heat 1 tablespoon oil over medium heat for 3 minutes; add onion and garlic and cook for 2 more minutes. Add wine to the pan and cook for 1 minute; add rice and stir constantly with a spoon for 3 minutes.
Add hot vegetable stock to the rice little by little, stirring constantly. As the vegetable stock is absorbed, keep adding more until the rice is well cooked and thick.
In a medium skillet, heat the remaining tablespoon oil for 3 minutes; add the mushrooms and sauté for 2 more minutes.
Add parsley, dill, basil and sun-dried tomatoes to the mushrooms; stir in gently and remove from heat. Add mushroom mixture to the rice; mix until well combined and remove from the heat. Serve immediately.