Tomato, Sausage and Spinach Risotto

• 1 can (28 Oz. Size) Fire-roasted Diced Tomatoes (in Their Juices)
• 3 cups Chicken Stock
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Medium Yellow Onion, Finely Chopped
• 3 whole Hot Italian Sausages, Casings Removed
• 1 cup Arborio Rice
• 1/2 cups Dry White Wine
• 2 Tablespoons Butter
• 1/2 cups Freshly Grated Parmesan Cheese
• 10 ounces, weight Baby Spinach
• 1 pinch Coarse Salt And Freshly Ground Pepper

1. In a small saucepan, bring the tomatoes and the broth to a light simmer.
2. Keep it at a simmer while you work on the next steps.
3. Heat the oil in a large skillet over medium-high.
4. Add the diced onion and sausage.
5. Cook, breaking up the sausage with a wooden spoon until browned all over.
6. This should take about 6 minutes.
7. Add the rice and toss to coat the rice with the onions and sausage.
8. Toast the rice for 1 minute.
9. Add the wine and simmer until most of it evaporates, about 1 minute.
10. Pour the heated tomato and stock mixture into the skillet one ladle at a time.
11. Let the liquid from the first ladle evaporate as much as possible before adding another ladle of stock.
12. Continue until youve added most or all of the stock and the rice is creamy, roughly 30 minutes.
13. Remove the risotto from heat and toss in the butter and cheese.
14. Add the spinach and toss until spinach is wilted.
15. Season well with salt and pepper.
16. Taste it.
17. Fall down.
18. Stand up.
19. Serve with extra parmesan cheese!
20. (Recipe adapted from Everyday Food.)

tomatoes, chicken, olive oil, yellow onion, italian sausages, rice, white wine, butter, freshly grated parmesan cheese, spinach, salt

Taken from tastykitchen.com/recipes/main-courses/tomato-sausage-and-spinach-risotto/ (may not work)