Tomato and sausage risotto

Serives 4

tracy

ingredients

1 can (28oz) diced tomatoes in juice
1 tbsp.olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan plus more for serving
2 tbsp. butter

1
In a small saucepan, combine tomatoes (with their juice) and 3 cups of water. Bring just to a simmer; keep warm over low heat.
2
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3
Add rice; cook stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4
Add 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for the one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have at use all the liquid).
5
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan cheese, if desired.