Finally, Family Dinner at the Table Opposed to On the Run Tomato & Mozzarella Risotto with Shrimp

An hour and 18 minutes ago a friend just texted me stating that she needs her "fill" of my blog. Feeling the pressure,  I now write as I've heard from many of you.  So, here goes. Not sure about your lives but if they are as busy as mine, who has time for family dinner.  Last night marked the first time in at least 3-4 weeks that the four of us (that would mean my family, not someone else's), joyfully, sat around our dinner table for dinner.  These types of moments make my heart sing and leave a permanent smile on face, at least until my chi of reading in bed gets disturbed by noises coming from one of my child's body. My catering business is doing fabulous and I have been blessed beyond measure, recently accepting a position with Jen-Air as their executive chef for the metroplex.  This just adds to my already crazy schedule not to mention just being a wife and mom.  The kids are temporarily on a holding pattern with sports, which was last night, all to begin again today.  So, I ask that you take heed in these types of moments.  They are the best times to talk, laugh, catch-up, play the initial game, feed the cat at the table and, most importantly, relish in the beauty of the best gifts that God has given you, no matter how busy your schedule.  Family. Dinner. At home.  At the table.

Ingredients

1 pound shrimp, peeled and deveined
3 1/4 cups organic vegetable broth 
1 tablespoon unsalted butter 
1/2 cup finely chopped onion 
1 tablespoon minced fresh garlic
1 1/4 cups uncooked Arborio rice 
3/4 cup canned crushed tomatoes
2 ounces chopped fresh mozzarella cheese (about 1/2 cup) 
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt 
2 cups torn fresh baby spinach 
1/4 cup finely chopped fresh basil
4 teaspoons extra-virgin olive oil, divided, plus more for shrimp
Directions

In a medium skillet, add olive oil and heat over medium heat until shimmering.  Meanwhile, season shrimp with salt and pepper.  Add shrimp to pan and saute until pink, about 5 minutes.  Remove from heat and set aside.
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute.  Add shrimp, stirring to incorporate.  Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.