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In a sauce pan, bring water and vegetable broth to a boil, reduce to a simmer, and let sit while making the risotto.
Heat a medium pan with high sides over medium-low heat. Add in olive oil, followed leeks. Cook, stirring often, until the leeks are tender, 6 to 8 minutes. Stir in the garlic, cooking for one minute more.
Stir in the farro and cook for one minute, letting farro toast. Add in the wine and black pepper. Continue to cook for about 2 minutes until most of the wine has cooked away.
Add ½ cup of the stock and stir. Let risotto cook until nearly all the stock broth has been absorbed. Add another ½ cup and let absorb again, repeating the add broth/let absorb, stirring frequently, until the farro is tender, 40 to 50 minutes.
Once farro is tender but there's still a bit of liquid left, add in the shredded kale. Stir and cook for 2 to 3 minutes until kale has wilted. Measure in the ricotta and smoked cheese, continuing to stir and cook until cheese has melted. Remove from heat, taste, and add salt as desired.