Rinse the fennel. Then trim the bottom part, remove the green fluffy sprigs on top (keep those for garnish) and chop off the tougher green stems. Slice the fennel in half and slice 2 nice slabs of both sides to bake. Add half of the olive oil to a large pan and place the fennel slices in it.

Season with pepper and salt. Place the pan over high heat and roast the fennel on both sides until golden.

Then take the pan off the heat and let the fennel cool. Pour the remaining olive oil in a large saucepan. Add the chopped onion and garlic. Season with pepper and salt.

Fry the onion and garlic for 3 minutes over medium heat until fragrant. Then pour in the rice.

Stir well and cook for another 3 minutes. Then pour in some stock.

Bring the rice to a gentle boil and let the stock reduce. Add the chopped lemon.

Gradually add extra stock until the rice is nearly tender. Taste the rice regularly. In the meantime chop the green tough stems and the rest of the fennel bulb finely. Add this to the risotto when the rice is almost tender.

Stir well. Add the butter.