准备

• 将每个朝鲜蓟切成薄片。将切片返回柠檬水。加热2汤匙。橄榄油在中低温的重型锅中（如荷兰烤箱）中的橄榄油。加入韭菜和大蒜并煮熟，偶尔搅拌，直到韭菜变软，大约10分钟。排干朝鲜蓟并将其添加到锅中；用盐调味并搅拌涂层。盖上煮熟，直到朝鲜蓟变软，大约15分钟，检查以确保它们没有燃烧（稍微褐变很好）。
• 同时，将肉汤放在中锅中，然后煮沸。调节热量以使肉汤保持裸露。
• 添加大米洋蓟和搅拌for 2 minutes. Add enough broth to cover the rice and simmer gently, stirring often and adding more broth, 1/2 to 3/4 cup at a time, when the previous addition has been absorbed. (You may not need to use all the broth, or you may need a little more.) After 18 to 20 minutes, when the rice is just al dente, cover the pot and remove it from the heat. Let stand 3 minutes, uncover, and stir in the remaining 2 Tbs. olive oil, the parsley, lemon zest, and several grinds of pepper. Taste and adjust the seasonings, adding more broth to loosen the risotto if you like. Divide among warm bowls and serve immediately.