Preheat the oven to 425 degrees F.
Place the colored carrots onto a baking sheet and drizzle 2 tablespoons of olive oil over them.
Place them in the oven and roast for 25-30 minutes, until softened and slightly golden.
Meanwhile, add the chicken broth to a saucepan over medium heat.
Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
Add the leek, shallots, and carrots, and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
Add the garlic and cook another minute.
Add the rice and stir in with the vegetables, and cook for about a minute.
Add the wine to deglaze the pan and stir in well until absorbed.
Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
Serve topped with the roasted carrots* and chives. Enjoy!
Note: *You can chop the roasted carrots into larger chunks or serve them whole.