Preheat your oven to 375 degrees F.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 6 minutes. Add the garlic and stir. Cook for an additional minute. Add the arborio rice and stir. Season with salt and black pepper and continue to cook for about 4 minutes, so that the arborio rice is nicely toasted. Stir in the Cupcake® Chardonnay Wine and cook until the wine has almost completely reduced, about 6 minutes. Stir in 2 1/2 cups of chicken broth and cover. Place the risotto in the oven and bake for 20 minutes.

While the risotto is baking, prepare your brown butter. Add the butter to a shallow pan over medium-low heat. Cook until the butter has melted, stirring occasionally. Continue to cook until brown bits begin to form on the bottom of the pan and then immediately remove from heat. Keep a close eye. The butter can quickly go from brown to burnt. Set aside.

Remove your risotto from the oven after 20 minutes. It may still have a bite to it. This is OK. Place the pan back over medium heat, and stir in the Aidells® Roasted Garlic and Gruyere Cheese Sausage, corn kernels, green peas, and the remaining chicken broth. Cook for an additional 5-10 minutes or until the sausage and vegetable are heated through and the risotto is tender. If at this point you find that the risotto still has a bite, continue adding chicken broth in 1/2 cup increments until it is done to your liking. Stir in the brown butter and the parmesan cheese and stir until melted. Season to taste with salt and black pepper and then remove from heat.

Serve the risotto topped with additional parmesan cheese and micro greens. Enjoy immediately!