Peel and dice the shallots. Clean the fennel, finely chop the green and set aside. Finely dice the rest.
Sweat the shallot and fennel cubes in a little oil, add the risotto rice and sweat. Deglaze with white wine and slowly reduce. Gradually add the vegetable stock until the rice is soft and the consistency is creamy.
Cut the melon into wedges and then grill quickly and hot.
Finally, mix the veggie kebab coriander paprika into the risotto, season with lime zest, salt and pepper and serve with the grilled melon. Garnish with the chopped fennel greens.