In a large pot, bring the stock to a boil with all the scraps from preparing your veggies: the fennel base, onion ends and skins, same with garlic, etc. Reduce to a simmer and keep hot.
In a large frying pan or dutch oven, saute the carrots and fennel in olive oil over a medium-high heat until they are soft and browning at the edges.
Add the onion and garlic and lower the heat. Saute gently until the garlic and onion are soft.
Add the arborio rice and saute for 1-2 minutes over medium heat.
Add the wine and stir while the rice absorbs.
Add the stock, a ladleful at a time and stirring all the while until the rice is soft and creamy. Just before serving, stir in the butter and parmesan and check for seasoning. If it is too thick, add a little more stock or water.
Serve with a sprinkle of parmesan, sea salt, cracked black pepper, chopped parsley and the extra fennel fronds.