For the fennel risotto, chop the onion and fry in olive oil. Rinse the rice, add to the onions and fry briefly. Pour in the vegetable soup, add the lemon thyme and simmer covered on low heat for about 20 minutes.
Stir from time to time. Cut the fennel into mouth-sized pieces and chop the chili pepper. Sauté the fennel and chili in a skillet until brown.
Mix the fried fennel with the rice, season with salt and pepper and serve.
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