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In a small saucepan, bring the tomatoes and the broth to a light simmer.
Heat the oil in a large skillet over medium-high. Add the diced onion and sausage. Cook, breaking up the sausage with a wooden spoon until browned all over, 6 minutes.
Add the rice and toss to coat. Toast 1 minute.
Add the wine and simmer until most of it evaporates, 1 minute.
Pour the tomato stock into the skillet, one ladle at a time. Let the liquid evaporate as much as possible before adding another ladle of stock. Continue until you’ve added most or all of the stock and the rice is creamy, roughly 30 minutes.
Remove from heat and toss in the butter and cheese. Add the spinach and toss until wilted. Season well with salt and pepper. Taste it. Fall down. Stand up.
Serve with extra parmesan cheese!