In a large stock pot, add 4 ¼ cups vegetable stock and farro. Cover and simmer for 25 to 35 minutes or until farro is tender. Drain well. Hold hot until ready to use
Spray a sauté pan with vegetable oil pan spray. Place over medium-high heat. Add diced red onions and diced red peppers. Sauté for 2 to 3 minutes. Add minced garlic and sauté for 1 minute. Add farro. Cook for 2 to 3 minutes stirring often.
Pour in 1 cup vegetable stock. Add green peas, salt, pepper and 5 teaspoons chopped parsley leaves. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Remove from heat. Fold in ricotta cheese. Hold hot until ready to use.
Garnish each plate with ¼ teaspoon shredded parmesan cheese and ¼ teaspoon chopped parsley leaves.