In a small sauce pot, add chicken broth and the zest of 1 lemon. Bring to a simmer and turn off.

Next, heat a large skillet or Dutch oven on medium-high heat.

Pat cleaned prawns dry with a paper towel and season with salt and black pepper to taste.

Add olive oil to the skillet, and quickly sear seasoned prawns. Remove them from the pan and set a side. They may not be fully cooked.

Then, add 2 Tablespoons of butter to the pan and let it melt, but not brown.

Next, add Arborio rice and gently stir into the fat and pan drippings until it begins to toast.

Add minced garlic and let it warm through.

Add lemon juice and white wine to the toasted rice and deglaze the pan picking up any stuck bits of shrimp or rice from the bottom.

Turn the heat down to low and let the liquids gently simmer until they are fully absorbed.

Next, add 1-2 ladles full of warm broth to the rice. Stir gently to prevent burning and sticking. Let simmer on very low heat until nearly all of the liquid is absorbed.

Repeat this process until ½ of the broth has been used.

Then, add asparagus pieces and sundried tomatoes.

Continue to add broth, stir, and let simmer until all of the cooking liquid has been used. The Arborio rice should be al-dente with an overall creamy texture. The asparagus should be fully cooked.

Next, stir in grated parmesan and the remaining butter (2 Tablespoons).

Taste to check seasoning and adjust with salt and pepper to taste.

Finally, add the shrimp and stir until they are warm and cooked through.

Remove from the heat and serve.