Put chicken broth in a medium saucepan and bring to a boil over medium heat. Lower to a simmer.
In a separate medium saucepan, heat butter over medium heat. Add fennel, onion, and garlic and cook about 3 minutes, until transparent.
Add the rice and cook for about 2 minutes. Add wine and stir a bit, until the rice absorbs the wine. Stir lemon zest in.
Add 1 cup of the warmed chicken broth to the rice. Stir and let the rice absorb the stock. Once the chicken broth is absorbed, continue to add more, a cup at a time, letting it absorb before stirring and adding more. Continue with the rest of the broth, or until the rice is nice and tender, but still firm. Be sure to stir risotto every couple minutes so it doesn't stick to pan.
When rice is fully cooked, stir in lemon juice, chopped parsley, and parmesan cheese.