In a large, heavy-bottom pot, warm 1 tablespoon olive oil, and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 - 35 minutes total. You may not use all of the chicken stock. Take the risotto off the heat, and stir in Parmesan cheese, 2 tablespoons butter, and Meyer lemon juice and zest. Season to taste with salt and black pepper.
During the last 5 minutes of cooking, warm remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, turning once, until the cloves are golden brown. Remove the cloves from the oil (discard or snack on later!), then add a pinch of crushed red pepper flakes and cook for 30 seconds. Add the chopped greens and cook, stirring frequently, just until wilted (about 2 minutes). Season to taste with salt.
To serve, spoon risotto into a bowl, and top with greens. Finish with a squeeze of Meyer lemon juice, a dusting of Parmesan cheese and a few turns of black pepper.
The final photo at the top shows sliced Meyer lemons on top. This was just a stylistic choice for the photo, and not required for the recipe. Simply squeeze a little Meyer lemon juice on top to get that final hit of citrus.