Sausage Risotto with Spinach and Tomatoes

I found this recipe in one of my cooking magazines, Taste of Home, but it was actually on an advertisement page for Jimmy Dean sausage. They had hosted a contest and this was one of the top 3 winners; the woman actually was from Danville I think. I've probably made this recipe 10 times, and every time I try to make a little more since it never stretches far enough into the week! Leftovers are wonderful, so sometimes I double the rice (and broth and wine of course). I like to use a Riesling, but a Chardonnay is good too, just a bit less sweet.

Sausage Risotto with Spinach and Tomatoes

3 1/2 c chicken broth, warmed
1 package regular Jimmy Dean Pork Sausage
2 c chopped leeks (white portion only)
1 c chopped fennel bulb
2 garlic cloves, minced
1 c uncooked arborio rice
1/2 c white wine
1 pkg (6 oz) baby spinach, fresh
2 c grape tomatoes (leave whole)
1/2 c minced fresh basil
1/2 t pepper (or more to taste)
parmesan cheese for topping

In small saucepan, heat broth and keep warm. In skillet, cook the sausage, leeks, and fennel over medium heat until meat is no longer pink; drain. Add garlic; cook 1 min longer. Stir in rice; cook and stir 2-3 minutes. Reduce heat and stir in wine. Stir until liquid is absorbed. Add heated broth, 1/2 c at a time, stirring constantly. Let liquid absorb between additions. Cook until creamy and rice almost tender, about 20 minutes. Add the spinach, tomatoes, basil and pepper. Cook until heated through and sprinkle with parmesan cheese.