Tomato and Sausage Risotto

I can't think of the last time I felt like cooking dinner, but now I'm in the second trimester and this was a great recipe to get back in the kitchen to! Recipe via Smitten Kitchen. It was the first time I have made risotto since going dairy-free. I left the cheese out, but it was still so flavorful we didn't miss it!

Tomato and Sausage Risotto
Serves 4-6

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
1 pound 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 spinach (10 to 14 ounces), washed well, and chopped (about 7 cups)
1/2 cup grated Parmesan cheese (optional)
2 tablespoons butter 

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups 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 up 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 about 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 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 to use all the liquid). 
5. Remove pan from heat. Stir in spinach, Parmesan (if using), and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.