In a medium saucepan, warm the vegetable stock through. Cover and set aside.
Heat the oil & 2 tbsp of plant butter in large sauté pan over medium. Once melted, sauté shallots, garlic and leeks until soft - about 3 minutes.
Add rice to same pan, coating thoroughly with mixture, and continue cooking until rice is opaque - approximately 2 minutes.
Add a pinch of salt + pepper, red cracked pepper, and dry sherry. Cook another 2 minutes.
Add 1 cup of vegetable stock and stir until rice absorbs all of the stock. Repeat this step using 1/2 cup of stock at a time and waiting until most of liquid is absorbed before adding more, stirring constantly. Should take approximately 20 minutes.
Mix in the corn & 1 cup of the cherry tomato halves, heating through.
Incorporate the cashew milk and marinara, until heated through, approximately 2 - 3 minutes.
Mix in the nutritional yeast flakes and 1 tbsp vegan butter. Remove from heat.
Plate immediately, topping with extra cherry tomato halves, parsley and ground black pepper.