Heat the olive oil in a large pouring pan on the highest setting. Cut the fennel bulb from the stalk, wash it, cut it into small pieces and sear it. Chop the fennel greens and chives.
When the fennel turns brown in the pan, add the rice and stir vigorously so that it doesn`t burn. Shortly afterwards deglaze with part of the vegetable stock. Season with salt and pepper.
Let the rice cook on medium heat without the lid. Gradually pour in the rest of the broth until the rice is soft and has soaked up the broth. Add the chives and the fennel greens and season to taste again.