Pour the two cups of boiling water over the farro in a bowl and let soak for at least a few hours (or overnight, if you have the time)

Drain the farro really well and place into a food processor or high-speed blender

Pulse the food processor or high-speed blender 5-10 times to "crack" it, scraping down any farro that gets stuck on the side

Heat the chicken stock or vegetable stock in a pot on high until boiling

Once boiling, turn down the heat to low, cover, and let simmer

In a large frying pan or dutch oven, heat two tablespoons of olive oil on medium high heat

Saute the shallots until golden brown (about two minutes)

Add in the garlic and saute until golden brown and fragrant (about a minute)

Add in the cracked farro, ensuring that all the farro is coated in the oil

Pour in the 1/2 cup white wine and stir until the wine has mostly simmered off

Turn the heat down to medium and pour in about 1/4 cup of broth at a time, frequently stirring the farro risotto until the liquid has absorbed

Keep adding 1/4 cup broth at a time and stirring frequently until all of the broth has been used

Once all of the broth has been stirred into the risotto, about 30 minutes, remove from the heat and stir in the butter, Parmesan, Pecorino Romano, lemon juice, salt and pepper, butternut squash, and kale

Preheat the oven to 425 degrees Fahrenheit

Toss the butternut squash with one tablespoon Olive Oil and Salt

Place butternut squash on a baking sheet and roast for about 40 minutes or until tender

Allow to cool for five minutes before adding to the risotto

Meanwhile, heat a medium frying pan with one tablespoon olive oil

Add the chopped kale to the pan and saute for about five minutes until the kale has wilted

Add a pinch of salt and toss the kale in with the risotto and butternut squash