Preparation: 

Peel the gourd and the onion. Cut the gourd into dice and chop the onion. Fry the onion in a little olive oil in a frying pan.

Add the rice, the rest of the olive oil and the spices. Once the rice is translucent add the white wine.  

When the wine has evaporated, add the stock cube previously diluted into boiling water. Add the gourd and cook for 20 to 25 minutes, stirring continuously.  

When the rice is cooked, remove from the heat and add the butter as well as the coriander leaves. Add a few parmesan shavings before serving.