Tomato, Sausage and Spinach Risotto

I found this recipe recently and couldn't wait to make it. I love risotto and so does my family. Although I wouldn't consider this to be a "quick-fix" meal, it can definitely be made within an hour, so this is still a good weeknight meal.
The flavor of this dish is just amazing. You will not be disappointed, but don't just take my word for it...my husband said "You can make this meal every day and twice on Sunday's if you want...."
Yup, I think this recipe is a keeper! :)

Tomato, Sausage and Spinach Risotto
(recipe adapted from Bev Cooks)
Serves 8 (can be halved to serve 4)

2 T extra virgin olive oil
1 medium sized sweet onion, diced
6 Italian sausage links, casings removed (I used Italian chicken sausage)
1 cup dry white wine
2 cups Arborio rice
1- 28 oz can of petite diced tomatoes, do not drain
4-5 cups chicken broth (I used low-sodium)
10 oz baby spinach
2 T butter
1 cup freshly shredded parmesan cheese (I cheated and used store-bought shredded parmesan)
Kosher salt
Fresh cracked black pepper

In a saucepan, bring the chicken broth and tomatoes (with their juices) to a light simmer.

Heat the oil in a large skillet over medium-high heat. Add the sausage, cook and crumble for about 3 minutes. Add the onion and continue to cook until sausage is cooked through and onion is tender, about 3 more minutes or so.

Add the rice and toss to coat. Cook and stir for one minute.

Add the wine, stir, and let simmer until most of it is absorbed, about one minute.

Reduce the heat to medium-low. Ladle about one cup of broth (and tomatoes) into the rice mixture and stir. Continue to cook and stir slowly until most of the liquid is absorbed. Then add another ladle of broth and repeat. Continue until most of the broth is used and the rice is tender and creamy, about 30 minutes.

Remove from the heat and then add the butter and parmesan cheese. Stir until both are melted. Then add the spinach and stir until it's wilted. Season as desired with salt and pepper.

Garnish with more parmesan on top of each serving. Enjoy!