Heat olive oil and garlic in a large skillet with a lid over medium-high heat.

Add mushrooms, garlic powder and salt and pepper to taste.

Cook for 5 minutes and then add white wine.

Cook for additional 5 - 10 minutes until mushrooms and wine have cooked down.

Add chicken broth and bring to low boil.

Add rice and reduce temperature to simmer and cover skillet with lid.

Cook for 20 minutes, stirring every couple of minutes to make sure the rice doesn't stick.

With 5 - 10 minutes left, stir in basil.

When all the broth has cooked into the rice, stir in parmesan.

Garnish with additional parmesan and basil if desired.

Enjoy!