Rinse the pearled farro under cold water and drain well. Keep the vegetable stock warm in a saucepan over low heat.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the shallot and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the farro to the pan and toast for 2 minutes, stirring to coat the grains in oil until they become slightly nutty in aroma.

Pour in the white wine and stir continuously until the liquid is fully absorbed, about 2 minutes.

Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 25-30 minutes until the farro is tender but still has a pleasant chewy texture.

Remove the pan from heat and stir in the butter, grated Parmesan, and baby spinach, allowing the residual heat to wilt the leaves.

Fold in the fresh chives, parsley, mint, basil, and tarragon. Add the lemon zest and lemon juice, then season with salt and pepper to taste.

Divide the risotto among four warmed bowls and drizzle with the remaining tablespoon of olive oil. Top with extra Parmesan and a final scattering of fresh herbs before serving immediately.