Cut the chicken into thin slices and marinate in the marinade sauce for half an hour.
Heat the olive oil in a frying pan, add the chopped garlic cloves and add the rice to the risotto. Fry the rice for a few minutes.
Add the chopped carrots, fry everything together for another minute.
Pour in the wine and a little broth. Simmer the rice until tender, stirring and slowly adding the hot broth each time it is absorbed into the rice.
In another frying pan, fry the chicken in olive oil, add broccoli, beans, mushrooms and corn, pour the marinade remaining from the chicken and bring to readiness over medium heat.
Mix the finished rice with chicken vegetables, add parmesan, butter, soy sauce and pepper.
