Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Trim and finely chop the carrot and celery. Peel and crush the garlic clove.
Heat a pan. When warm, drizzle in ½ tbsp oil and add all the prepped veg. Cook on a low heat for 5 mins till just softened.
Pour in the risotto rice. Stir. Slice the figs and add those with the thyme leaves. Crumble in the stock cube and pour in 800ml boiling water.
Pop on a lid. If your pan isn’t ovenproof, pour the risotto into an ovenproof dish and cover with a lid or foil. Slide into the oven and cook for 40 mins till the stock is absorbed and the rice is al dente (soft with a slight bite).
While the risotto is cooking, finely chop the watercress, saving a handful to garnish. Zest and juice the lemon. Crumble the Perl Las cheese.
When the risotto is cooked, remove from the oven. Stir through most of the Perl Las and all the chopped watercress. Add the lemon zest and a splash of lemon juice. Taste and season. Add more lemon juice as necessary.
Serve the risotto in warm bowls with a tangle of remaining watercress and a crumble of the remaining blue cheese.