Put a splash of stock in a large, non-stick frying pan, add the onion and garlic and cook over a low heat, until softened. Stir in the rice and cook for 1 minute.
Add the wine, turn up the heat and cook until evaporated. Reduce the heat, add the vegetables and a bit more stock. Simmer, stirring continuously, until the stock is absorbed. Repeat until the stock runs out and the rice is creamy (about 15-20 minutes).
Stir in the parsley, quark and cheese, and serve with the cherry tomatoes.