1 can diced tomatoes (23 oz)
1 Tbsp olive oil
3/4 lb sausage with casing removed (or ground pork)
1 small onion, finely chopped
coarse salt, ground pepper to taste
1 cup Arborio rice
1/2 cup dry white wine (or chicken broth)
1 bunch flat-leaf spinach, washed and chopped
1/2 cup grated Parmesan cheese plus more for serving
In a small saucepan, combine tomatoes with their juice and 3 cups of water. Bring just to a simmer; keep warm over low heat
In a medium saucepan, heat oil over medium heat. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon until sausage is opaque and onion has softened, 3-5 minutes.
Add rice; cook, stirring until well coated, 1-2 minutes. Add wine; cook stirring until absorbed, about 1 minute.
Add about 2 cups of hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally until absorbed 4-5 minutes. Continue to add 1 cup at a time of tomato mixture to rice, waiting until liquid is absorbed before adding the next cup. Stir occasionally until rice is creamy and just tender, about 25 minutes.
Remove pan from heat. Stir in spinach and Parmesan. Season with salt and pepper.
Serve immediately. Sprinkle with additional Parmesan if desired.