Greens
Bring a pot of water to a boil and salt heavily - it should taste like the sea. Clean and roughly chop the greens, so they are still in large pieces. Add to the water, just long enough so that the greens turn bright green - they should still have some bite. Drain and immediately immerse in an ice bath to stop cooking. In a saute pan, heat some oil over medium heat, and add the garlic. Make sure it does not brown - once it is soft, add the red pepper paste, stir to combine, and then add the greens. Toss the greens in the hot oil until warm, and put on plate next to risotto.

Reduction
This could be as simple as just concentrating the flavors of some roasted tomatoes. Slice tomatoes in half lengthwise and squeeze out all the seeds and extra liquid into a bowl. Toss tomatoes with some olive oil and salt and place on a perforated baking sheet, over top of another baking sheet, under the broiler. Broil until slightly charred, remove, reverse the tomatoes, and broil on the other side. Take the resulting tomatoes, puree them in a blender, and then pass them through a food mill. Take the resulting puree and put over low heat until reduced by about half - it should be a very concentrated liquid. Adjust seasoning and let cool.