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.
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.
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.
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.
Stir in the risotto rice to coat in the oil for 2 minutes, then pour in white wine and stir until absorbed.
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.
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.
Turn off the heat, add 2 tablespoons of olive oil, Kefalotyri/ Parmesan and stir to combine.
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.
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.
Top with sauteed shrimp, tomatoes, and a dollop of Greek yogurt.
