Winter Squash Risotto With Radicchio

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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

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