Search form

Donate Today

KCTS 9 Cooks

Portobello Stroganoff Risotto

November 8, 2014

Terri Smith-Kerkam, an architect from Renton, Washington shares her Portobello Stroganoff Risotto dish.

"I love to cook, and find similarities in architecture to cooking through the creation of recipes, creating food that looks and tastes amazing by building layers of ingredients, and by using details and techniques that can creativley alter the outcome of a dish.

When I became vegan, I was constantly looking for recipes that I could adapt and make my own that satisfied my taste buds and that I could share with loved ones without having to compromise on flavor.

Risottos soon became one of my favorites becase they can obtain a natural creaminess wtihout dairy. My portobello stroganoff risotto is a favorite with friends and family and satisfies even the meat eaters!"

Get The Recipe

To get the KCTS 9 Cooks: Pasta, Rice & Grains Cookbook with this recipe and 350 more, become a KCTS 9 member by donating today.

Pasta, Rice & Grains - Cookbook and DVD

Donate Now

 

SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.