Bring broth to a simmer in a large pot.
In a heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, add in shredded carrots and onions. Cook for 8-10 minutes until carrots begin to soften and onions are translucent. Stir frequently and lower heat if needed to avoid onions from browning.
Stir in arbrio rice until coated well with oil. Cook for about 1 minute.
Add white wine to carrot and rice mixture. Stir until liquid is absorbed.
Ladle in about 1/2 cup of warmed broth and stir frequently until the rice absorbs majority of the liquid.
Repeat the process of ladling in 1/2 cup of warm broth and stirring often. You'll need to do this several times until the rice is al dente.
Once rice is tender and broth is absorbed, stir in the heavy cream and chopped. Season with salt and pepper to taste.
Lastly, fold in the gruyere cheese until melted. Ladle risotto into bowls, garnish with carrot tops and sage, if desired. Serve warm.
