Farro Risotto with Kale and Feta

Name: Farro Risotto with Kale and Feta
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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; one 15-oz can crushed tomatoes or one pound of diced fresh tomatoes; 4 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