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Heat the olive oil in a large, deep frying pan or pot over medium heat. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
Add the beef mince and cook, breaking it up with a spoon, for 5–6 minutes until browned all over and the liquid has evaporated.
Add the Italian herbs and garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the risoni/orzo, passata, and beef stock. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 10–12 minutes, stirring frequently, until the orzo is cooked through and most of the liquid has been absorbed. The mixture should look saucy but not soupy.
Stir through the dairy free cream and baby spinach. Cook for 1–2 minutes until the spinach has wilted and the sauce has come together.
Season with salt and pepper to taste. Serve topped with dairy free parmesan and a scatter of fresh parsley.