Chicken Risotto with Vegetables and Pan-fried Liver

Ingredients

• 400 g Long-grain Rice
  in dry state, cook traditionally
• 600 g Chicken Meat
  finely chopped
• 300 g Chicken Liver
  in larger cubes
• 1 pc Onion
  larger, finely chopped
• 3 pc Carrot
  sliced into half-moons
• 1 bunch Green beans
  green
• Soy Sauce
  to taste
• Sweet red paprika
  to taste
• 1/2 tsp Turmeric
• Salt
  to taste
• Ground black pepper
  to taste
• 2 cube Chicken Bouillon
• Oil