Instructions: Place tomatoes on baking tray, cut-side up. Drizzle with butter and balsamic vinegar. Season. Bake at 180 C for 15 minutes or until tomatoes are tender.

In a heavy-based saucepan, heat extra butter, add zucchini and cook for 2 minutes or until just tender.

Remove from the pan with a slotted spoon. Add leek and garlic and cook for 3-4 minutes without browning. Add rice and stir for 1 - 2 minutes until well coated.

Add wine and continue to cook, stirring until wine has been absorbed.

Add 1/2 cup of stock, stirring constantly over low heat until all the liquid is absorbed. Repeat until all the stock is absorbed and rice is tender.

This will take 25 - 30 minutes, requiring constant stirring.

Add tomatoes, zucchini and Parmesan and gently fold in mascarpone and parsley. Garnish with extra parsley.

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