1.Place the 400 g chopped tomatoes into a large jug. Add in the 240 ml vegetable stock and 2 tbsp tomato puree and stir. Heat this stock in a small pan, then turn off the heat.
2.Heat 1 tbsp olive oil in a large pan, add the 1 small onion and cook for about until the onion starts to go translucent, add in the 1 clove garlic, stir and cook for a further .
3.Add in the 150 g rice and stir until the oil has coated the rice. Add in the 80 ml white wine and stir.
4.Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
5.While that is cooking, season the salmon with salt and black pepper. Cook first side, flip, and then add butter.
6.Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
7.Add in the 3 tbsp double cream, 4 tbsp grated parmesan cheese, 1 tbsp fresh lemon juice, salt, 2 cloves minced garlic, black pepper. Give everything a good stir.