Pre-cooked farro (I like "10 minute farro" from Trader Joe's) makes this a simple dish to pull together on a weeknight. Look for in the rice, bulk grain, or natural aisle of the grocery store. If you can't find pre-cooked farro, the regular version will work - it will just take 10-20 minutes longer to cook.
Heat the oven to 350*F. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
Meanwhile, bring the vegetable stock to a simmer in a small saucepan.
Heat 1 teaspoon olive oil in a large sautee pan. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.
Add 1/2 cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock 1/4 cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)
Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.
Poach the eggs according to your desired level of doneness.
To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.