Tomato and Sausage Risotto

marthastewart.com

Stephanie Chianese Shaffer

1 can (28 ounces) diced tomatoes, in juice

1 tablespoon olive oil

¾ pound sweet or hot Italian sausage, casings removed

1 small onion, finely chopped

Coarse salt and ground pepper

1 cup Arborio rice

½ cup dry white wine

1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)

½ cup grated Parmesan cheese, plus more for serving (optional)

2 tablespoons butter

Directions at marthastewart.com

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