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Heat the vegetable stock. When it reaches to a boil, add the prepped greens, cover the pot and cook for 3 minutes or until just tender.
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Carefully remove the greens to a blender using tongs, add 3 tablespoons of olive oil, and season to taste with sea salt and black pepper.
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Add kefalotyri/ Parmesan cheese in the blender and 1 ladleful of stock, then process until super-smooth, loosening with a little more stock, if needed.
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Place onion and celery in a stock pot on medium heat with 2 tablespoons of olive oil. Cook for 10 minutes or until softened but not colored, stirring occasionally.
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Stir in the risotto rice to coat in the oil for 2 minutes, then pour in white wine and stir until absorbed.
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Pour a ladleful of stock into the pan and wait until it’s been fully absorbed before adding another, stirring constantly. Repeat over the next 15 minutes or so.
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When the rice has absorbed all the stock, but still holds its shape, a process that will take 16 to 18 minutes, start gradually adding the blended greens, stirring until slightly thickened. Add the fresh thyme and stir well.
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Turn off the heat, add 2 tablespoons of olive oil, Kefalotyri/ Parmesan and stir to combine.
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Taste and season with salt, pepper, and a squeeze of lemon juice, cover the pot and leave to rest for a minute or two before serving. Finish with a fine grating of Kefalotyri/ Parmesan, if you like.
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Thaw the shrimp, if frozen. Pat the shrimp dry. Mix the shrimp with salt and smoked or spicy paprika in a medium bowl. In a skillet, heat the olive oil on medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Drizzle with lemon juice and put aside.
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Top with sauteed shrimp, tomatoes, and a dollop of Greek yogurt.