Cook the farro in a large saucepan of boiling water seasoned with 2 teaspoons salt. Cook 20-25 minutes, or when the grains are plump with a slight resistance in the center. Scoop out and reserve 1 cup of the cooking water before draining.
In a 10-12" skillet or sauté pan, add the oil and butter over medium heat. Stir in the shallot and cook until softened (but not browned). Add the garlic, thyme and chili and cook a few seconds until the garlic smells fragrant.
Stir in the tomatoes, ½ teaspoon salt and ½ cup of the reserved cooking water Bring to a simmer. Cook for 10 minutes, then add the cheese and beans, stirring to incorporate.
Add the farro to the mixture, stirring gently. Add more of the reserved cooking water if it seems too thick – it should be a little saucy. Generously top the dish with additional cheese and serve.
Cook the farro and keep refrigerated up to 3 days before cooking the shallots and tomato sauce. Reserve 1 cup of the cooking water in a separate container, or just add some broth when finishing the dish.
Leftover risotto will keep up to 5 days. The grains will absorb the the sauce, so add some water or stock to loosen it when reheating.
For an extra hit of veggies, add some chopped greens (kale, chard, spinach) and let them wilt into to the warm risotto.