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Risotto alla Pescatora with Fish
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Take a trip to Italy without even leaving your kitchen. Chef Santiago pairs a deliciously creamy, luxurious tomato-and-saffron risotto with perfectly cooked seafood including pan-seared tilapia and tender calamari. For a pop of color, texture, and nutrition, Chef adds in freshly sautéed zucchini and peas. A sprinkle of Parmesan cheese on top completes the dish!
Nutritional facts
Protein
61g
Carbs
49g
Calories
830kcal
Fat
42g
Ingredients
Canola and Olive Oil Blend, Butter, Cajun Spice, Shrimp, Black Pepper, Tilapia, Garlic, Canned Tomato, Zucchini, Onion, Peas, Kosher Salt, Parmesan Cheese, Saffron, Arborio Rice, Mayonnaise, Chicken Base, White Wine, Canola Oil
Contains milk, eggs, fish, shellfish, wheat, soybeans, celery.
Reviews
4.1





Based on 315 reviews
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About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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