Season the chicken with salt and pepper than mix well with the sweet chilly and honey. Pre heat a sauté pan toss the chicken in flour and brown from all sides, pace on an oven tray and finish in oven. Using the same pan to be used for the risotto, sauté the spinach and garlic in a little olive oil and seasoning then blend into a pesto. Meanwhile in the same pan sauté the chopped leeks and half the mushrooms finely sliced in butter, add the chicken cube and stir well. Add some olive oil together with the rice stirring continuously for 2 minutes than add the spinach pesto stir well and pour in wine, allow to boil than the warm water. Simmer until rice is almost cooked though, at this stage add the quartered mushrooms and mascarpone stir well and remove from heat.