Farro Risotto With Greens And Feta

• 4 tablespoons olive oil
• 1 onion, finely chopped, to yield a heaping cup
• 4 cloves garlic, minced
• 1 cup pearled farro
• 3 to 4 sprigs thyme
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 4 strips of lemon peel
• pinch crushed red pepper flakes
• 1 26-oz box or 28-oz can crushed tomatoes, see notes above
• 3 cups water
• kosher salt and pepper to taste
• 5 ounces kale or chard, leaves removed from stems, finely chopped (about 4 packed cups)
• 6 ounces feta, preferably in brine, cut into 1/2-inch cubes

1. Heat the 4 tablespoons of the olive oil in a large saute pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.
2. Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed tomatoes, and 3 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end - each time I've made this, I've thinned it out with an additional cup of water, added incrementally.)
3. When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed.

olive oil, onion, garlic, farro, thyme, paprika, bay leaf, lemon peel, red pepper, tomatoes, water, kosher salt, chard, feta

Taken from food52.com/recipes/69561-farro-risotto-with-greens-and-feta (may not work)