In a large bowl add farro and cover with water. Soak for 30 minutes, then drain water and set aside.
In a dutch oven melt coconut oil. Add onion, garlic, salt and pepper. Stir and cook until fragrant and onions have softened.
Meanwhile, in a large saucepan heat vegetable broth.
Add farro to onion and garlic mixture, stirring occasionally until farro is no longer wet and begins to toast.
Add 1 cup of vegetable stock to farro, stirring constantly until absorbed. Repeat until 1 cup of stock remains.
Finely chop roasted poblano pepper and add to risotto along with remaining stock. Stir constantly until stock is absorbed and farro is creamy.
Remove risotto from heat. Add parsley, vegan parmesan and lemon zest. Stir risotto until parmesan has melted, then serve with a fresh grating of lemon zest and a sprinkle of parsley on top.