Chop the onion, garlic, paprika and zucchini into small cubes. Sweat in the butter. Add the rice, fry briefly, then deglaze with white wine. Add the stock (please note the information on the rice package for the ratio of rice: stock). Season with saffron, cumin, coriander, lemon juice, cinnamon, salt and pepper. After 2 - 3 minutes add the diced dates. Stir the risotto regularly. It`s ready when the water soaks up and the rice is soft. I have already replaced some of the dates with dried mangoes, which also tastes very tasty!