Combine vegetable stock and mango or guava nectar in a bowl.
Sauté onion and garlic in oil and butter until translucent, about 2 minutes.
Add farro; toast for 2 minutes (you will smell the toasty scent as it cooks). Add white wine and let alcohol cook off, about 2 minutes. Reduce to medium-low heat, and simmer.
Add nectar/vegetable stock in half-cup increments (like you’re making risotto). Cover to retain all heat, and steam while simmering.
Continue adding stock (leaving ⅓ cup for pesto) until farro plumps up and is cooked, about 25–30 minutes.
Heat sauté pan and toast pine nuts, until light brown. Reserve, and let cool.
In a blender, combine mint, cilantro, pine nuts and ⅓ cup nectar/stock to make a pesto-like dressing.
Add goat cheese and pesto to farro risotto, cream together, and serve immediately.
Garnish with a sprinkle of jerk seasoning, and diced mango and papaya.