Winter Squash Risotto with Radicchio

INGREDIENTS

• 1 blue hubbard squash (about 4 pounds)
• 2 cups water
• 1 (14 1/2-ounce) can vegetable broth
• Cooking spray
• 2 1/2 cups sliced radicchio
• 1/4 teaspoon freshly ground black pepper, divided
• 1 1/2 teaspoons butter
• 1/2 cup finely diced onion
• 1 cup uncooked Arborio rice or other short-grain rice
• 1/4 cup dry white wine
• 2 tablespoons half-and-half or whole milk
• 1/2 cup (2 ounces) grated fresh Parmesan cheese