Peel and finely dice the onion and garlic. Heat butter in a pot. Fry the onion until transparent. Add rice, steam briefly and season with pepper. Add broth and wine bit by bit, stirring from time to time.
Always add liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
In the meantime, peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Fry the shrimps for 3-4 minutes while turning them.
Season with salt and pepper. Wash figs, grate dry and cut into slices. Wash basil, shake dry and chop leaves coarsely, except for some for garnishing.
Stir the peas into the risotto about 5 minutes before the end of the cooking time. Stir in chopped basil. Season risotto with salt and pepper. Carefully fold in figs and arrange in bowls. Spread prawns on top.
Garnish with remaining basil.