Chop the onion, garlic, carrot and courgette into small dice. Spray a pan with low calorie cooking spray and cook for 2 minutes on a moderate heat to soften slightly.
Add the minced beef to the frying pan and brown - this will take around 5 minutes.
Once the mince has browned, add the arborio risotto rice. Combine fully with the veg and meat.
Add the tomato passata, tomato puree and herbs and combine fully. Season to taste - you may need a little pinch of sweetener if it tastes particularly sharp.
Gradually add the beef stock to the frying pan - 250mls at a time is usually enough. Stir frequently and continue to add more stock as it reduces in the frying pan, until you have 250mls remaining. This will take around 15 minutes.
When the rice is almost cooked and you have around 250mls of beef stock left, slice the mushrooms and add to the risotto. Stir to make sure they are covered and add the remaining stock. Cook for a further 5-6 minutes until the rice is cooked but still has a little bite.
Serve immediately with some parmesan to your taste!