Chicken and mushroom risotto

I figured I'd try a recipe card recipe today.
You know the ones. You're walking through the supermarket, and there's a card, with a very nice looking meal on it.
So, here's the one I did for dinner tonight. It is meant to serve 6, but I'd rather guess 2 adults with decent appetites, 2 kids, and a toddler.


40 g butter
3 tbs oil
1 onion - finely chopped
2 garlic cloves - crushed
2 cups arborio rice
3 cups chicken stock
1/2 cup white wine
1 tbs fresh thyme - chopped
1 bunch asparagus - trimmed
1 cup frozen peas
1/2 cup grated parmesan cheese
600 g chicken - fat trimmed

1. Place butter and 2 tbs oil in a microwave safe dish. Heat uncovered on high for 2 minutes. Add onion and garlic, stir well and cook a further 3 minutes. Add rice, stir until coated in butter, and cook for 2 minutes.
2. Stir in stock and white wine, cook uncovered for 10 minutes. Add thyme, and season (salt and pepper) to taste. Cover with a tight lid. Cook for a further 10 minutes, until all of the liquid has been absorbed. Cut asparagus into 4 cm pieces, and stir through the risotto with the peas and parmesan cheese. Replace lid, and set aside.
3. Heat remaining oil in frying pan, and cook the chicken over a medium-high heat, until golden. Remove to a chopping board, and cover.
4. Cook risotto a further 2 minutes, slice chicken. Spoon risotto into bowls, and top with chicken.

So. The critique of the dish...
It was dry. Very dry. Next time, I might stir some cream through before serving, or I'd do it on a cook top, simply so I have more control of the fluid/liquid levels.
Also, the thyme was very over powering... I'd probably halve it for next time.