In a large skillet, warm one tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring often, for about 8-10 minutes, until their liquid has released. Spoon the cooked mushrooms out onto a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil and the sliced leeks. Cook the leeks, stirring often, until golden brown, for about 5 minutes. Add garlic and cook for an additional minute.
Next, add the farro to the pot and stir to coat them in the oil. Cook for 2-3 minutes to lightly toast the grains. Pour in the wine and cook, stirring frequently, for 5-8 minutes, until it has absorbed. Add 1 cup of vegetable broth and cook while continuing to stir intermittently until it has been absorbed by the farro. Continue adding the broth in 1-cup increments and cooking down until almost entirely absorbed between each addition. Stirring the farro often helps create a creamy texture and the cooking process will take about 45 minutes to complete.
Once the farro is tender and most of the liquid has been absorbed, stir in the butter and cheese (optional). Stir in the asparagus and mushrooms, and heat for an additional 2 minutes, or until the asparagus is lightly cooked. Add salt to taste. Serve warm garnished with vegan parmesan, and enjoy!
Recipe barely adapted from the cookbook Giada's Italy by Giada DeLaurentis