Bring 8 C. (2 quarts) vegetable broth to a boil in a Dutch oven or other large pot. Add 1 1/4 C. white long-grain rice and simmer until tender, about 15 minutes. Meanwhile, in a medium bowl, toss 1 bunch dandelion greens, stems trimmed and leaves roughly torn, with the finely grated zest of 1 lemon, 2 tsp. fresh lemon juice, 2 tsp. olive oil, and salt and pepper until coated; set aside. When the rice is tender, whisk together 4 large eggs and ¼ C. fresh lemon juice in a small bowl. While whisking the eggs, slowly add about 1/4 C. hot broth from the pot. Remove the pot from the heat and transfer the warmed egg mixture from the bowl to the pot; stir until thickened and creamy, about 1 minute. Season with salt and pepper to taste and serve topped with the reserved greens. or top with: sliced radicchio + shaved Pecorino Romano