Step 1

First, prepare your vegetable broth. Pour in a medium pot, set on high heat until boiling, then lower to a simmer and just keep it hot. You will need it soon!

Step 2

In a large nonstick pot, heat the butter, onion, and apples over medium-high heat. Cook until fragrant, softened, and lightly caramelized (about 10 min), then add in the Herbes de Provence and salt.

Step 3

Add in ¼ cup of the white wine, and let it cook off and evaporate until it no longer smells like alcohol.

Step 4

Add in the arborio rice, and stir so it's evenly coated with the butter and apple mixture.

Step 5

Let the rice toast for 1-2 minutes, then add in the remaining 1/4 cup of white wine, and let it cook off once again.

Step 6

Now, grab a ladle, and start adding in the warm vegetable broth we heated earlier. Start with 3-4 ladlefuls, stirring vigorously, then continue adding the rest one ladle at a time as the risotto absorbs the liquid.

Step 7

Keep adding the liquids until risotto is creamy and tender to the taste (no crunch!) without being overly mushy.

Step 8

When risotto is finished cooking, remove from heat, and stir in the pieces of smoked gouda cheese. Serve immediately!