In a large saucepan, bring stock, sherry and farro to a boil. Reduce heat. Simmer for 15 minutes. Add oatmeal and cook for another 15 minutes, until most of liquid is absorbed. Add butter and cheese. Cover.
Sauté veggies in olive oil until tender. Then salt and pepper to taste.
Plate farro mix and top with veggies. Top with fresh parsley. Serve immediately.