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!

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.

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

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

Let the rice toast for 1-2 minutes, then add in the remaining ¼ cup of white wine, and let it cook off once again.

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.

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

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