Once both the cashew cream, parmesan, and greens are completely prepared, add the vegetable broth and water to a large stock pot over and heat over low heat until simmering. It’s important to keep the broth hot throughout the cooking process.
Meanwhile, add the olive oil, shallots, and garlic to another large sauté pan and heat over low heat. Cook for 4 minutes, or until the shallots are just starting to turn translucent, stirring occasionally. From here on out, no straying from the stove. Risotto requires constant stirring and your complete and undivided attention. Throw on some energizing beats and let's get to it.
Increase heat to medium-low and add the farro. Cook for 3 minutes, or until the grain is lightly toasted. Take your time with this step as it's important to break down the wall of the grain so that it can absorb liquid as it cooks.
Add the white wine and cook for 2 minutes or until almost absorbed, stirring constantly.
Increase the heat to medium, and use a ladle to add approximately ½ a cup of vegetable broth to the pan. Use figure-eight motions to stir the farro constantly as it absorbs the broth. When nearly all of the broth has been absorbed, add in another 1/2 cup of vegetable broth. Repeat this process, adding broth, stirring constantly, and never leaving the pan, until all of the broth has been used, or until the risotto is thick, creamy, and tender. You may not need to use all of the broth. This typically takes about 25 minutes.
Turn off the heat and stir in the cashew cream and about 1/2 of the cashew parmesan. Then, season with the salt and black pepper, to taste. Divide the risotto and greens between bowls. Sprinkle with more parmesan if desired. Serve immediately.