For the risotto with fennel, chop garlic and chili, clean fennel and cut into bite-sized pieces. Finely chop the fennel greens. Heat olive oil in a pot, sauté garlic in it.
Add fennel, salt, cover pot and steam fennel at low heat for 15 minutes. Meanwhile, finely chop onion and sauté in olive oil with risotto rice until translucent. Briefly sauté the fennel seeds.
Pour in vegetable soup by the ladleful and let it boil down, stirring repeatedly, until the rice is al dente (about 15 minutes). Add the fennel, lemon zest and chili 5 minutes before the rice is done cooking.
Mix goat cheese and fennel greens to the finished risotto and season with salt and lemon juice. Serve sprinkled with a little fennel greens and chili.